Whip up this easy and delicious gluten-free brownie and be rewarded with mouthfuls of light, crunchy, chocolatey goodness.
INGREDIENTS
1 cup good-quality 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
100 grams dark chocolate, roughly chopped (Whittaker's 62% Cocoa Dark Cacao)
¼ cup chopped roasted peanuts
Grease a 20cm square cake tin and line fully with baking paper
METHOD
Preheat the oven to 160°C fan bake.
Brownie: Whisk the peanut butter, cocoa and banana in a bowl then whisk in the remaining ingredients until well combined.
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. Makes 12
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.