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| If you like really chewy and slightly crispy sides, cook for a little longer. |
Ingredients
- 150g dark chocolate, chopped
- 100g butter, chopped
- 1c caster sugar
- 1/4c almond meal
- 1/4c of mixed brown and white rice flour
- (NOTE: For those not cooking gluten free, use half a cup of plain flour instead)
- 2 tbs cocoa powder
- 2 eggs
- 3/4c Peanut Butter (gluten free - do check the ingredients as some brands contain maize)
Method
- Preheat oven to 160°C. Line a 15x25 slice pan with non stick pape.
- Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir until the chocolate melts and mixture is smooth.
- Combine the sugar, flours and cocoa powder in a bowl. Add chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Spoon peanut butter over brownie mixture and use a round-bladed knife to create swirls.
- Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool completely
