Rum & Peanut Brownies

• 125gm (about 4oz) unsalted butter
• 100gm (about 3oz) bittersweet chocolate, chopped
• 2 eggs
• 1 cup castor sugar
• 2 tablespoons dark rum
• 100gm (about 3oz) plain flour, sifted
• Scant pinch of salt
• 125gm (about 4oz) raw peanuts, chopped

• Preheat the oven to 180^o C (about 350^o F)
   
• Butter a 20cm square baking tin
   
• Put butter in a saucepan over low heat
   
• When the butter is half-melted, add in the chocolate and stir until the mixture is completely melted and smooth
   
• Remove the mix from the heat and cool
   
• Beat the eggs and castor sugar in a mixing bowl until thick and creamy
   
• Stir in the cooled chocolate mixture and then rum, then add the flour, salt and peanuts
   
• Pour into the prepared tin and bake for about 30 minutes 
   
• When cool, cut into squares and serve.

Chris says: This yummy recipe was was submitted to us by Denise Spencer of Ocean Shores in New South Wales, Australia. It's surprisingly easy to prepare, very hard to mess up... and the results are excellent!

If you don't want to use rum or don't have any available, honey is an acceptable substitute. These brownies will keep for several days in an air-tight container or in the refrigerator.