Peanut butter brownies

The ultimate peanut butter and chocolate brownie recipe. This can easily be made low FODMAP and/or gluten-free. It's so easy to bake this chocolatey treat and it'll be ready in just 35 minutes. Great for morning tea or a healthier sweet treat!

Serves: 18 (makes 18 brownies)

Time to make: 35 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

125g dark chocolate
60g reduced-fat spread
⅓ cup castor sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
5 tablespoons flour, sifted
2 tablespoons cocoa, sifted
¼ cup no-added-salt and no-added-sugar smooth peanut butter, warmed

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Instructions

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1 Preheat oven to 160°C. Line a 20cm-square cake tin with a sheet of baking paper, leaving a 3cm overhang on all sides.

2 Melt dark chocolate and spread in a small saucepan set over a low heat. Whisk sugar into chocolate mixture then leave to cool for 10 minutes. Whisk vanilla, eggs, flour and cocoa into mixture to make batter.

3 Pour batter into prepared tin. Place small dollops of peanut butter in batter. Use a skewer to swirl peanut butter into batter.

4 Bake for 15 minutes or until skewer inserted into the brownie centre comes out clean. Leave to cool completely in tin.

5 Cut brownie in 9 squares. Halve each square diagonally to make 18 triangular brownies.

Variations

Make it low FODMAP and/or gluten free: Check the dark chocolate for high-FODMAP ingredients such as inulin, chicory root fibre, honey. Use gluten-free flour and cocoa. Check gluten-free flour doesn’t contain soy, garbanzo bean, amaranth or lupin flours.

Nutrition Info (per serve)

Calories 102 cal

Kilojoules 430 kJ

Protein 2 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 9 g

Dietary fibre 1 g

Sodium 30 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.