Published On: Tue, May 3rd, 2016

Chocolate and Peanut Butter Marbled Brownies

These chocolate brownies with a peanut butter marbled top are rich, cakey and oh-so chocolatey! And the peanut butter marbled topping adds a pleasant saltiness to these brownies that pairs beautifully with the chocolate. They can be made in advance and will keep well for up to one week in a sealed container that if you are can resist the temptation..! 

chocolate and peanut butter

Chocolate and Peanut Butter Marbled Brownies 

By Brinda Bungaroo (www.brindabungaroo.com)

Makes: 16 medium squares

GF

Ingredients
  • 200g gluten-free flour
  • 100g unsalted butter (soft, almost melted)
  • 175g dark muscavado sugar or castor sugar
  • 125g cocoa powder mixed and dissolved in some warm water
  • 1 tsp gluten free baking powder
  • 2Tbs chia seeds
  • 2-3 Tbs plain yoghurt or milk
  • 2-3 Tbs peanut butter – melted
  • Maple syrup to drizzle as extra glaze
  • 2 medium eggs
Method
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
  3. Prepare the ingredients, sieve the flour and baking powder in a bowl.
  4. In another bowl, cream together the butter and sugar until pale and fluffy.
  5. Gradually beat in the egg one at a time followed by the yoghurt or milk and dissolved cocoa powder.
  6. Slowly fold the dry ingredients into the wet mixture. Add the chia seeds.
  7. Spoon the brownie batter into the prepared tin and level out the top with a spatula.
  8. Drizzle the melted peanut butter on the top, and using a skewer swirl all around.
  9. Bake in the oven for 25-30 minutes. Test using a skewer, if comes out clean turn the oven off. Allow to cool in the tin for ten minutes, and then turn on a wire rack to cool.
  10. Before it cools down completely drizzle some maple sirup on top for the instant glaze.
  11. To serve, cut into squares.

Brinda’s Note: For an egg free version replace the egg with 125mls plain yoghurt. These brownies can be made in advance and will keep well for up to one week in a sealed container that if you are can resist the temptation…

img_3790-copyAbout the author: Brinda is a passionate foodie who loves eating, cooking and entertaining families and friends. Her main inspirations are her parents, as her mum taught her how to cook, and her dad how to appreciate food. All of her recipes are made with a dashing of love, fond memories, a heart full of passion – all blended together to create mouth-watering delights. To see more of Brinda’s recipes, please visit her blog, or get in touch with her on Facebook or Twitter.

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