Peanut Butter Chocolate Brownies

So, I still have Easter chocolate left! Although I love baking I don’t tend to be eating as much sweets as I’ve been getting older. Therefore, I turned my last (dark) chocolate egg into brownies. They don’t contain any dairy or refined flour. Here is what you’ll need:

  • 3 eggs, room temperature
  • 1 teaspoon vanilla
  • ~2 cups (260 g) dark chocolate
  • 1/4 cup peanut butter, and 2 tablespoons to drizzle
  • 1 1/3 (120 g) cup almond flour
  • 2/3 (50 g) cup coconut flour

If you have a double boiler, use that to melt the chocolate. Otherwise, like me, use a saucepan that is wider than a small pot of simmering water beneath.

While the chocolate is beginning to melt, beat the eggs and vanilla very well.

You can also use this time to measure out the almond and coconut flour.

Once the chocolate is melted, take it off the heat source and stir in 1/4 cup of peanut butter.

Now, you’ll add the warm chocolate to the eggs, mixing well. Make sure the chocolate isn’t too hot so the eggs don’t cook up.

Next, you’ll add both flours, making sure it is all incorporated and absorbed by the chocolate mixture.

The mixture will be very thick by now. Go ahead and press it into a square baking tin, or anything you have. Mine was rectangular, so the brownies will be a bit thinner.

At this point, go ahead and drizzle some extra peanut butter on top.

Heat your oven to 180 C / 350 F and bake for 20 minutes. It will rise a bit, but it should be done when you notice a bit of cracking on top.

And there you have it! Peanut Butter Brownies that are dairy free and free from refined flour! These are very rich and decadent, making it the perfect companion for a cup of coffee. They are also a great post run treat! And as I’ve been training for the Bristol 10 k in two weeks time, these went down nicely. Give these a try and savour them as summer approaches. Thanks for reading and Happy Eating!

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