peanut but­ter swirl brown­ies - - WEEKEND -

serves 16

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.

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