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[5 ingredients | simple baking]
peanut butter chocolate brownies
From Stonesoup
The beautiful thing about these brownies is that they are dairy AND gluten free. Perfect for people with allergies and a sweet tooth, like my dear old dad.
I also love that they’re so simple to make. Just mix everthing together with a spoon then pop it in the oven to bake.
I used a long loaf pan that is 30 x 11cm (12 x 4.5in) to bake these. And I’ve also had success with a shorter loaf pan (24 x 12cm / 9.5 x 4.5in). But you could use a square or even a round one. You might need to adjust the cooking time a little but these brownies are very forgiving so don’t stress about it too much.
If you’re in the mood for making your own peanut butter, there’s a recipe I wrote about here. If you’re using commercial PNB, best to use a natural one that is 100% peanuts or close to it to get maximum peanut flavour.
I’ve used brown sugar here, but regular white sugar would be fine instead.
And the rice flour worked a treat but don’t go out and buy a box just for this recipe. Pretty much any flour will work I would imagine. In this case it’s more of a bulking agent rather than a critical structural ingredient.
150g (5oz) peanut butter, preferably crunchy
225g (8oz) brown sugar
2 eggs
50g (2oz) cocoa powder
75g (3oz) rice flour
1. Preheat oven to 160C (320F). Grease and line the base of a loaf pan (see note above) with baking paper.
2. Mix sugar and eggs with the peanut butter. Gently stir through cocoa powder and flour until just mixed through.
3. Pour into prepared tin and bake for 30 – 45 minutes. Or until the top feels just set and a skewer inserted into the middle emerges slightly moist. You want the middle to still be a little squidgy. Cool in the tin.
Add to my Old Favourite Recipes
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