Whip up this easy and totally delicious gluten-free brownie and when baked, be rewarded with mouthfuls of light, crunchy and chocolatey goodness all at the same time.
INGREDIENTS
Brownie
1 cup 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
80 grams dark chocolate, roughly chopped
¼ cup chopped roasted peanuts
METHOD
Grease a 20cm square cake tin and line fully with baking paper.
Preheat the oven to 160°C fan bake.
Brownie: Place all of the ingredients in a bowl and beat together until well combined and glossy.
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.
*I used Fix and Fogg’s Crunchy Dark Chocolate Peanut Butter. You can use any good quality nut butter. Check that it doesn’t contain any sugar or additives.
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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.