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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.