Peanut butter brownies
These peanut butter brownies were a happy accident, as they are free of any added sugar they aren't as squidgy as a 'normal' brownies, but very virtuous. Use the best quality peanut butter you can find – or even make your own – it will really make a difference.
Ingredients
- 1 tsp vegetable oil, for greasing
- 500g/1lb 2oz dairy-free chocolate, broken into pieces
- 3 large free-range eggs, at room temperature
- 1 tsp vanilla extract
- 165g/5¾oz good-quality crunchy peanut butter (see tip)
- 180g/6oz ground almonds
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square tin with the oil and line with baking paper.
Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water.
Beat the eggs in a small bowl. Add the eggs to the melted chocolate along with the vanilla extract and half the peanut butter. Mix together well.
Add the ground almonds to the mixture and stir in gently.
Pour the mixture into the prepared tin and level the surface. Drop spoonfuls of the remaining peanut butter over the top, creating swirls across the top of the mixture.
Bake in the preheated oven for 20 minutes, or until cracks appear on the surface.
Leave to cool in in the tin. Remove, cut into 9 brownie squares and serve.
Recipe Tips
Most dark chocolate is dairy free, but it's best to check the label.
The best peanut butters are made from 100% peanuts with nothing else added.
