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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!