Whip up this easy and delicious gluten-free brownie and be rewarded with mouthfuls of light, crunchy, chocolatey goodness.
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
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
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