An hour before baking, freeze the slab of chocolate as well as 12 half-teaspoon blobs of peanut butter.

When ready to bake, preheat the oven to 170°C and grease and line a 28cm x 20cm baking tray.

Prepare the brownie batter according to the directions on your MiniMakes box. Set aside.

Prepare the blondie batter according to the directions on your MiniMakes box. Mix 2 tablespoons of milk at a time into the batter until you achieve the same consistency as the brownie batter. (This will make it easier to marble together).

To assemble your Marblie, dollop spoonfuls of the blondie batter randomly in the prepared baking tray, using a quarter of the mix. Make sure to leave space in between the dollops for brownie batter.

Fill the spaces left by the blondie with a quarter of the brownie batter. Continue to alternate and pour a quarter of each batter into the tray until both are finished. NOTE: THERE IS NO RIGHT OR WRONG WAY TO DO THIS, SO DON’T STRESS.

Use a skewer to swirl the batters together until marbled. Break the frozen chocolate slab into blocks and sink randomly into the batter, then push in the frozen peanut butter blobs.

Bake the Marblie at 170°C for 30-40 minutes or until cooked through but still fudgy in the centre. Remove from the oven, allow to cool, then cut into squares – you can comfortably get 16 squares from this recipe.

Enjoy!