Brownies

1. Heat the oven to 170°C, fan forced.
2. Grease egg rings, 75mm in diameter and 15mm in height, then place them onto a lined tray.
3. Melt the butter and dark chocolate (A) together in the microwave or over a double boiler.
4. Place the two sugars, eggs and vanilla into a mixing bowl and whisk by hand to combine.
5. Add the melted chocolate mixture and fold through. Sieve the dry ingredients and gently fold them through.
6. Lastly, finely chop the milk and dark chocolate chips (B) and fold it through the brownie batter.
7. Place one heaped tablespoon of brownie into each egg ring and bake in the preheated oven for 8 minutes, until partially baked. 

Peanut Butter Cookie

1. Heat the oven to 170°C, fan forced.
2. Place the butter and two sugars into the bowl of a stand mixer fitted with a paddle attachment and mix to combine.
3. Once there are no lumps of butter remaining, add the egg followed by the crunchy peanut butter, and the dry ingredients, mixing until the ingredients just come together as a dough.
4. Lastly, add the chopped chocolate chips and mix through.
5. Press a heaped tablespoon of the cookie dough into an even layer on top of each partially baked brownie base.
6. Bake in the preheated oven for 7-8 minutes.

Finishing

1. Garnish the loaded brownies with mini chocolate eggs, a sprinkle of sea salt, and chopped peanuts.