Ahhhh, an update on a timeless classic. I said in my last brownie post, that you can never go wrong with them. Admittedly I was going to post about meringues, but I guess that will just have to wait.
I had promised my flatmates brownies, so I made them brownies. But it wasn’t until I pulled down the crunchy peanut butter- my gluten free flour was behind it- from the cupboard did I get an idea, why not get two already delicious foods and put them together? And so BOOM my peanut butter brownies were born. This magic new twist meant 2 things:
1. very very happy flatmates (one of which is currently in a brownie coma, sorry not sorry)
2. I had three people asking me to send them some after seeing previews on Instagram.(details at the bottom of the page).
So hence forth here are my crumbly peanut butter brownies 🙂
200 grams of dairy free soy chocolate
200 grams of Coconut oil
150 grams of Gluten Free Flour
350 grams of Caster Sugar
3 medium eggs
1 tsp of Baking Powder
1 tsp Vanilla Extract
3 Tbsp of Crunchy Peanut Butter (y’all should know by now, I like the crunch)
Preheat your oven at 180 degrees (celsius)
line a baking tray with grease proof paper.
In a heat proof bowl melt the chocolate and coconut oil together (PRO TIP: melt in the microwave for 2 mins to save on time)
In a separate mixing bowl combine the sugar, flour and baking powder together.
Slowly add the eggs one at a time and mixing after each one, then stir in the vanilla extract.
To this mixture add the other wet ingredients.
*If you microwaved the coconut oil and chocolate give it a little stir to fully combine both together before adding the mixture to the main bowl.
Stir until fully combined.
At this point add the Peanut butter and lightly stir throughout the mixture.
Pour the mixture into the tray, use a spoon to spread the mixture evenly out in the tin.
Place into the oven for 30 mins until baked through. to make sure place a knife in the centre of the mixture, it should come out cleanly.
Allergens: Nuts, Soya, Eggs.