Peanut Butter Brownies ( Plus GF Version)


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To convert this to GF version substitute the flour for ground almonds ( 85g) and 1tsp Xantha gum and double check your peanut butter ingredients ( if not suitable get 100g of peanuts salted or plain and blend in the food processor until becomes a paste and the blend in 15ml of almond milk)

Ingredients

6 tablespoons unsalted butter
200 g coarsely chopped good-quality chocolate ( I use 70% as a minimum you use what you desire)
25g unsweetened cocoa powder
1 shot of espresso coffee ( intensifies the chocolate flavour)
80 g self raising flour
1/4 teaspoon baking powder
1/4 teaspoon salt
200g sugar (I use homemade vanilla sugar , caster will do or for a more dense brownie add soft brown sugar)
2 large eggs
2 teaspoons pure vanilla extract
3 desertspoons peanut butter ( smooth or crunchy depending on what texture you like)

Method and How to ….

Preheat oven to 180 /350 or gas 4

Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining , stop it sticking set pan aside.

Note
Or use a disposable foil tin
Or If you have no lining butter dish sprinkle in coco powder and shake around tin till coated

Put butter, chocolate, and cocoa and coffee in a heatproof medium bowl set over a pan of simmering water;
stir until butter and chocolate are melted.
Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 5 minutes.

Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour half of batter into prepared pan;
Add peanut butter in spoon blobs then swirl into batter
Pour over remaining brownie smooth top with a spatula.
Add remaing peanut butter and swirl in

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

Store brownies in an airtight container at room temperature up to 3 days

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