Step by step method

1. Heat your oven to 180°C.
2. Grease and flour a 20 x 30 cm brownie tray. The brownies are about 2cm in thickness.
3. In a double burner on your stove melt the Stork Bake, half the chocolate chips and the dark chocolate together. Allow to cool a little while you stir the eggs, coffee granules, vanilla and sugar together. Don't beat these ingredients. Add the warm chocolate mixture to the sugar mixture and allow to cool.
4. Sift 250ml of the flour and the baking powder and salt together, and add to the cooled chocolate mixture. Toss the remaining chocolate chips with the remaining flour and add them to the mixture. The flour prevents the chips from sinking to the bottom of the baking tray mixture.
5. Pour your mixture into the baking tray, spoon the peanut butter onto the mixture and swirl it around with a knife.
6. Cook for 30 - 35 minutes.
7. Don't over cook! They'll be ready when your toothpick comes out clean.