1. Preheat the oven to 150°C.
  2. Grease and line a 30 x 30 baking tin with non-stick baking paper.
  3. Cream butter, peanut oil & sugar until light & fluffy.
  4. Beat in the eggs one at a time, beating well after each addition.
  5. Add the golden syrup, sift the flour & cocoa powder together then fold into the egg mixture.
  6. Stir through the cranberries, chocolate, peanuts & peanut butter.
  7. Pour the batter into the prepared tin & bake for 45 – 50 minutes. Allow to cool in the tin.
  8. To serve, cut the brownies into large squares, dust with icing sugar & serve with Pic’s easy peanut butter & salted caramel ice cream.

Note: Serve the brownie warm or at room temperature. Once refrigerated the brownie will become very solid due to the high butter & chocolate content.