Thursday, 6 March 2014

Gluten Free Peanut Butter Brownies


gluten free peanut brownies


You know how we love peanut butter AND chocolate brownies, well how about combining the two?

Lorraine Pascale is a baking genius and she has created peanut butter brownies which are also gluten free. I will be rustling these up for my Mum, who has got coeliac disease, she will LOVE em!!

The recipe below is very similar to the very popular Oreo Brownies so if you have made them before (I have hundreds of times, they are very popular in my home) you will know these are going to be amazing too.


Wheat free Peanut butter brownies



200g dark chocolate grated or finely chopped
250g peanut butter
3 eggs
2 yolks
170g caster sugar
2 tbsp gluten free flour (plain works well too)
1 tbsp cocoa powder


Method


1. First preheat the oven to 180c, then grease a 20cm/8in square baking tin with butter and line with baking paper.

2. Place the broken chocolate into a bowl which will sit on a saucepan. Put over an inch (in height) of water into the pan and heat until boiling. Sit the bowl in the pan and make sure that the bowl is not touching the hot water.

3. Now turn off the heat and wait for the chocolate to melt gradually.

4. Whisk the eggs and egg yolks together in a large bowl with half of the sugar until the eggs begin to get light and bubbly. Then put in the other half of the sugar, whisking until they again become frothy before setting aside.

5. Grab your melted chocolate and add just 200g of the peanut butter, stir gently whilst it melts and loosens a little.

6. Now add the chocolate and peanut butter mix to the frothy egg mixture and stir thoroughly. It is recommended to use a spatula as it is easier to scoop up mixture from underneath and get it all mixed in properly. 

7. Carefully fold in the flour and cocoa powder and pour the mixture into the lined tin. 

8. Dollop the remaining 50g of peanut butter on top and bake on the middle shelf in the oven for about 30 minutes.

lorraine pascale peanut butter recipe
Source

9. When you remove the Brownies, the middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.

peanut butter brownies
Source


Are you drooling too? I certainly am. I have got to bake these, urgently!!

Teresa x