Squidgy Peanut Butter Brownies

January 23, 2017 0 comments

One for those friends and family members that have intolerances. This recipe is gluten free and dairy free. I adapted this recipe from on of my favourite Recipe Blog’s My New Roots.

Make sure you use natural, unsalted peanut butter in this recipe. What I mean by this is a peanut butter that is 100% peanuts. No sugar, no salt, no palm oil!

  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup unsalted peanut butter
  • 1/4 cup brown sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 100g dark chocolate (ideally >70%), chopped
  • Shredded/desiccated coconut
  1. Preheat oven to 160°C
  2. Whisk eggs and vanilla extract together in a small bowel, then set aside
  3. Combine sugar, salt and baking soda in a measuring cup
  4. Measure out peanut butter and place in a large bowl. Add the egg mixture and stir thoroughly to combine
  5. Add the sugar mixture and fold together. The dough will now be very thick
  6. Add half the chopped chocolate and combine. You might need to use your hands to mix
  7. Press dough into a 20x20cm baking dish (ideally line with baking paper). Sprinkle the remaining chocolate over the top and press each piece into the dough.
  8. Bake for 25-30 minutes until golden brown. Remove from the oven and let cool in the pan.
  9. Cut into squares with a large knife and sprinkle with coconut

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