Whip up this easy and totally delicious gluten-free brownie and when baked, be rewarded with mouthfuls of light, crunchy and chocolatey goodness all at the same time.
INGREDIENTS
Brownie
1 cup peanut butter*
1 tablespoon cocoa, I used Valrhona
½ cup mashed ripe banana, about 1 large
⅓ cup packed brown sugar
1 large egg, size 7
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
To cook
80 grams dark chocolate, roughly chopped
¼ cup chopped roasted peanuts
METHOD
Grease a 20cm square cake tin and line fully with baking paper.
Preheat the oven to 160°C fan bake.
Brownie: Place all of the ingredients in a bowl and beat together until well combined and glossy.
Tip into the cake tin and spread evenly then sprinkle over the chocolate then the peanuts.
Bake for 20 minutes until puffed and risen.
Cool completely in the tin.
Cut into squares or fingers to serve.
*I used Fix and Fogg’s Crunchy Dark Chocolate Peanut Butter. You can use any good quality nut butter. Check that it doesn’t contain any sugar or additives.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!