Peanut butter swirl brownies

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How to make Peanut butter swirl brownies

  • Yield : 16
  • Prep Time : 0:20
  • Cook Time : 0:35
  • Total Time : 0:55

Ingredients

  • 160g dark chocolate (gluten-free), broken into pieces (see notes)
  • 4 eggs
  • 100g (1/2 cup) brown sugar (or rapadura or coconut sugar)
  • 120g (1/2 cup) macadamia oil
  • 1 teaspoon pure vanilla extract
  • 160g (1 1/3 cups) almond meal
  • 60g (2 tablespoons) natural peanut butter, warmed (see notes)

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Grease a square 20cm (base measurement) cake pan and line with baking paper.
  • Step 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.
  • Step 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.
  • Step 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.

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