Chocolate Peanut Butter Brownie
Photography by Manja Wachsmuth.

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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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!