When I visited the Cake & Bake Show in April, I came across the greatest brownie I have ever eaten in my life. It was hand made by the wonderful guys over at Ginger Bakers in Kendal. The most surprising thing? They were gluten free! And yet still vastly superior to any glutenous brownie I’ve eaten. Ever since this life changing moment, I have been on the hunt for a recipe that is equal to it’s food-gasmic sorcery.
There are literally hundreds of brownie recipes out there so I knew my quest was going to be a long & treacherous one. The delightful side effect of this quest? All the amazing new brownies I’m going to try along the way! And I must say, this one is definitely up there on the foodgasm chart.
Here is what you will need to make 16 of these sensational chocolate & peanut butter brownies.
- 310g Icing Sugar, Sifted
- 200g Ground Almonds
- 80g Cocoa Powder, Sifted
- Pinch of Salt
- 1 tsp Coffee Granules, Dissolved in 1 tbsp Cold Water
- 4 Egg Whites
- 2 tsp Vanilla Extract
For the Topping
- 100g Smooth Peanut Butter
- 30g Icing Sugar
- 35g Milk Chocolate Chips
- 20 x 20cm/8″ x 8″ Square Cake Tin
Chocolate Peanut Butter Brownies Recipes
First thing to note, do NOT be put off by the almonds and coffee. Even I’m not a massive fan, but you will taste neither in the finished product I promise. The almonds are effectively a substitute for flour and the coffee is only there to make the chocolate taste more chocolatey.
Right! Lets crack on with these Chocolate & Peanut Butter Brownies.
Lightly grease and line the base & 2 sides of the square baking tin & preheat your oven to 180°C/Fan 170°C.
In a very large bowl, whisk together the icing sugar, ground almonds, cocoa powder & salt until everything is evenly mixed.
Make a well in the centre then add the coffee, egg whites & vanilla extract. Using a spatula, mix it all together until you have a thick and dark batter.
Pour it into the prepared tin and level out with the back of a metal spoon.
Beat the peanut butter & the icing sugar together until smooth & loose then dot blobs all over the top of the brownie batter.
Take a cocktail stick or a sharp knife and run it through the batter, swirling the peanut butter around. Lastly, top with a scattering of the milk chocolate chips.
Bake in the preheated oven for 30-35 mins until an inserted skewer comes out almost clean.
Allow to sit in the tin for a few minutes then remove & place on a wire rack to cool completely.
Once cooled, slice into 16 equal pieces, marvel at the beauty before you, then precede to gobble without coming up for air.
I’m really struggling to find the words to describe how good these Chocolate & Peanut Butter Brownies are. I mean, the texture is just SO soft & fudgy and oh my life are they chocolatey! Magnificently rich & decadent and… hang on, sorry, you’ll have to bear with me while I drag myself out a puddle of my own drool.
Ok, so they’re good. And you’re gonna make them. Meanwhile, I’m not satisfied that these top the Ginger Bakers gluten free brownies, despite how amazing they are. So my quest continues!
I hope you enjoyed the post my lovelies, until next time.