Preheat oven to 170C conventional/150C fan forced. Grease and line a rectangular slice tin, around 20cm x 30cm. 

In a small saucepan, or in the microwave, melt butter over medium heat. 

When fully melted, take off heat and add the Dark Chocolate Dotties, swirl pan to ensure chocolate is fully immersed. Leave to sit for a couple of minutes to allow the chocolate to melt, and then whisk until combined. 

Pour into a mixing bowl and set aside to cool a little. 

In a separate bowl, sift flour and cocoa powder, and whisk in salt. 

To the butter and chocolate mix, add sugars, eggs, coffee and vanilla, whisk well. Fold in the flour mixture until just combined. Add chopped milk chocolate and fold through to distribute evenly. 

Pour the mixture into prepared pan and gently dollop teaspoons of the peanut butter over the surface. Using a skewer or small knife, gently swirl the peanut butter through the brownie mix, don’t over swirl, less is more here. 

Bake in preheated oven for approximately 45 minutes, until a toothpick inserted into the centre comes out with just a few moist crumbs sticking to it. 

Remove from oven and allow to cool in tin. 

Cut in to squares and serve sprinkled with a little flaked sea salt.