Preheat the oven to 180°C (160°C fan). Grease and line an 8-inch (20 cm) square baking tin with baking paper.
In a heatproof bowl, gently melt the dark chocolate and butter over a pan of simmering water, or microwave in short bursts until smooth. Stir well and allow to cool slightly.
Add the brown sugar and mix until fully combined. Beat in the eggs, one at a time, followed by the vanilla extract, until the mixture is smooth and glossy.
Sift in the plain flour and cocoa powder, then gently fold together until no dry streaks remain. Do not overmix.
Pour the brownie batter into the prepared baking tin and spread it evenly with a spatula.
Spoon generous dollops of Nutty Nest Argan Honey Almond Butter – Crunchy over the surface of the batter.
Using a knife or skewer, gently swirl the almond butter through the brownie mixture to create a marbled effect.
Bake for 22–25 minutes, or until the edges are set and the centre is still slightly soft for a rich, fudgy texture.
Leave the brownies to cool completely in the tin before lifting them out. Slice into squares and serve.
Chef's Tip: Enjoy slightly warm with a scoop of vanilla ice cream and an extra spoonful of Nutty Nest Argan Honey Almond Butter – Crunchy drizzled over the top for the ultimate indulgence.
