Peanut butter brownies
(at time of publication)
- 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
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.
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)
Total fat 6g
–Saturated fat 2g
Dietary fibre 1g
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