peanut butter brownies
The easiest, rich, gooey brownies ever!
About this Recipe
By: Peter Axworthy
OFFBEET chefs have been baking these brownies for over 5 years. They have been tweaked over the years to perfection. Also these are easily adapted, just remove the peanuts and peanut butter.
- 400g GF Plain Flour
- 90g Cocoa
- 450g Caster Sugar
- 150g Soft Brown Sugar
- 1 Tsp Baking Powder
- 1 Tsp Salt
- 1/2 Tsp Xanthan Gum
- 3 Tbsp Ground Flaxseed
- 375ml Vegetable Oil
- 200ml Soya Milk
- 150ml Water
- 1 Tsp Vanilla Extract
- 1/2 Cup Peanut Butter
- 1/2 Cup Unsalted Peanuts
- 1/2 Cup Chocolate Chips
Step by Step Instructions
Pre-heat the oven to 180C and line a 15 x 10 inch baking dish. Place all dry ingredients in a large mixing bowl and mix well to combine.
In a small bowl mix the peanut butter with some water or milk until its a custard like consistency.
In a small bowl or jug add all the wet ingredients and gentle stir to mix.
Add the wet mixture to the dry in the large bowl and start mixing quickly to combine.
Pour mixture into lined dish and place 8 spoonfuls of peanut butter mixture on top of brownie batter. Use a fork to swirl around to create a pattern. Sprinkle with peanuts and choc chips.
Place in the pre-heated oven for 30-40 mins. Check brownie is not too wobbly and has cracks forming at the sides before removing. Leave to cool completely before slicing.
OFFBEET Chef tips
One major factor to watch out for is this mixture splitting due to the oil content and chocolate. If your mixture looks oily or shiny, simple add a dash of cold milk and mix. Repeat this again if required until the mixture is a smooth batter. Also, you can use any size baking dish but remember a smaller deeper dish will take longer to bake and vice versa for a larger shallow dish.
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Totton, Hants, SO40 9FX