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Peanut butter swirl brownies
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Decadent gluten-free brownies swirled with creamy peanut butter.
Ingredients:
  • 160g dark chocolate (gluten-free), broken into pieces (see notes)
  • 100g (1/2 cup) brown sugar (or rapadura or coconut sugar)
  • 120g (1/2 cup) macadamia oil
  • 4.40 gm pure vanilla extract
  • 160g (1 1/3 cups) almond meal
  • 60g (2 tbsp) natural peanut butter, warmed (see notes)
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 20cm square cake pan and line it with baking paper.
  • Melt the chocolate carefully either on the stovetop in a heavy-based saucepan or in the microwave in a microwave-safe bowl, stirring occasionally until smooth. Then, set it aside.
  • In a large bowl, combine the eggs, sugar, oil, and vanilla; mix well. Add the melted chocolate and stir until incorporated. Gently fold in the almond meal.
  • Transfer the mixture to the prepared pan. Drizzle the warmed peanut butter over the top and swirl it gently with a skewer to create a marbled pattern. Bake for 35 minutes or until perfectly cooked. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool thoroughly. Cut into 16 squares and serve.

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