peanut butter swirl brownies
160g dark chocolate (gluten-free), broken into pieces (see tips) 4 eggs 100g ( 12⁄ cup) brown sugar (or rapadura or coconut sugar) 120g ( 12⁄ cup) macadamia oil 1 tsp pure vanilla extract 160g (11 ⁄ 3 cups) almond meal 60g (2 tbs) natural peanut butter, warmed (see tips)
1 Preheat oven to 180°C/160°C fan forced. Grease a square 20cm (base measurement) cake pan and line with baking paper. 2 Gently melt the chocolate (either in a heavy-based saucepan on the stovetop or in a microwave-safe bowl in the microwave), stirring occasionally, until melted and smooth. Set aside. 3 Whisk together the eggs, sugar, oil and vanilla in a large bowl. Add the melted chocolate and whisk until combined. Stir through the almond meal. 4 Pour mixture into prepared pan. Drizzle over the warmed peanut butter and gently run a skewer through the drizzle to create a swirl pattern. Bake for 35 minutes or until just cooked. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into 16 squares and serve.
tips! To make this dairy-free, use dairy-free dark chocolate. To warm the peanut butter, spoon into an ovenproof bowl and place in the preheating oven for about 5 minutes or until runny.