peanut butter swirl brownies (gf + df)
peanut butter swirl brownies (gf + df)
A tub of freshly ground peanut butter inspired this recipe. Mixed with some agave syrup and swirled through the rich, chocolatey batter, these brownies are the equivalent of Reese's peanut butter cups. You must make them immediately! My recipe is an adaptation of Chris Morocco's Chocolate Tahini Brownies, which is an adaptation of David Leibowitz's gluten-free brownies. These brownies are best when allowed to cool since they're fudgy and dense, but it's all good to sneak a corner bite while you're waiting.
ingredients:
4 tbsp coconut oil 6 oz semi-sweet or bittersweet chocolate* 2 tbsp unsweetened cocoa powder 3 tbsp cornstarch or arrowroot powder 2 large eggs at room temp pinch of kosher salt 1 tsp vanilla extract 1/3 cup granulated sugar ¼ cup light brown sugar, packed 4 tbsp peanut butter 1 tbsp agave or maple syrup ¼ tsp flaky salt
directions:
Step 1: Preheat oven to 350°F. Line an 8 x 8" pan with parchment paper, greasing the pan with a bit of coconut oil so the parchment paper sticks. Leave a couple inches overhang on two sides.
Step 2: In a medium-size saucepan on very low heat, gently melt chocolate with coconut oil and salt till completely smooth and silky. Take off the stove and let cool for at least 5 minutes.
Step 3: To a large bowl, add eggs, granulated sugar, light brown sugar, and vanilla. Beat with an electric mixer on medium speed till there is just a little grainy-ness from the sugar left and the mixture has doubled in size, about 3 mins. Add the melted chocolate and beat till incorporated. Sift cornstarch (or arrowroot powder) and cocoa powder into the batter and beat till it is nice and thick, about 1 minute, making sure to scrape down the sides. In a small bowl, mix peanut butter with agave and set aside.
Step 4: Pour the chocolate batter into the baking pan and dollop with heaped teaspoons of the peanut butter mixture. Use a butter knife to swirl the peanut butter through the batter.
Step 5: Pop brownies in the oven for 25 to 30 minutes, till a toothpick comes out with a few fudgy crumbs and the centre is just set. Don't overbake! You want them dense and soft with a crackly top. Sprinkle with flaky salt when out and let them cool in the pan before removing. I cut these into 16 squares. These can be kept in an airtight container for 2-3 days or in the fridge for a week. They’re to die for.
notes:
I make these brownies with semi-sweet chocolate, but you can also try bittersweet chocolate as per the original recipe. if you prefer them less sweet this may be a good option.
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