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MenuPeanut butter chocolate swirl brownies
23 January 2017
Every now and then I get a sort of creative culinary itch and I know that it's time to get experimenting in the kitchen. On Saturday I just knew that the following day was a "create-a-new-recipe" day, and here's the result.
A new, and very yummy brownie - not to mention easy to make!
I'm pretty pleased with it!
Tha basic ingredients are all pretty much natural but go easy because these are not exactly "light" on the energy-giving front. At least you'll know that you're giving the kids (and yourself) a relatively wholesome treat with these rather moreish brownies.
Ingredients
- 150g peanut butter - choose a brand that contains only 1 ingredient: peanuts
- 150g coconut palm sugar
- Vanilla powder (or scrape in some vanilla seeds)
- 4 large eggs
- 200g rice flour
- 1 tablespoon of baking powder
- 100g of 85% melted dark chocolate
- Cocoa nibs (optional)
Step 1
Whisk together the peanut butter and sugar using an electric beater
Step 2
Add the vanilla and eggs and whisk until frothy, foamy and pal in colour
Step 3
Add the sifted rice flour and baking powder and whisk
Step 4
Pour into a well greased 20cm square tin. I use coconut butter to grease the tin.
Step 5
Dollop tablespoonfuls of the melted dark chocolate onto the brownie batter and then swirl it using a wide, flat knife edge.
Step 6
Bake in the oven at 180 degrees. Be sure to undercook it so that it is soft and squidgy in the centre. it is ready when the sides are set but a skewer comes out "messy" when you test the middle.
Two of my three boys don't like peanut butter adn yet they loved these brownies. If peanuts are not for you - try the recipe with almond butter instead.
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