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1
Preheat the oven to 350F.
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2
Grease a 8 x 12 x 1 1/2 inch rectangular baking tin, then line the base and sides with baking paper.
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3
Sift the flour, cocoa and salt into a bowl and set aside.
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4
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water.
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5
Do not let the water touch the base of the bowl.
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6
Stir occasionally until the chocolate and butter have melted, then remove the pan from the heat and set aside to cool for 10 minutes.
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7
Stir the brown sugar into the chocolate, then add the eggs, one at a time, stirring well after each addition.
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8
Add the flour mixture, stir to combine, then add the sour cream and macadamia nuts and stir to mix well.
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9
Pour the mixture into the tin, spreading it with a palette knife to fill all the corners and to smooth the surface.
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10
Using a tablespoon, place 12 dollops of peanut butter evenly over the mixture, then wet your index finger with water and gently poke the peanut butter and bury it in the chocolate mixture.
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11
Use the palette knife to smooth out the surface again.
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12
Bake the brownies for 30 minutes, or until just set.
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13
Remove and allow to cool completely.
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14
Dust with extra cocoa powder and slice into 2 inch squares.
