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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