Wheat Free Peanut Butter Brownies by Lorraine Pascale

Wheat free Peanut butter brownies

• 200g dark chocolate grated or finely chopped
• 250g peanut butter
• 3 eggs
• 2 yolks
• 170g caster sugar
• 2 tbsp gluten free flour (plain works well too)
• 1 tbsp cocoa powder

Line a tin with baking parchment & preheat the oven to 180c.

Put the chocolate in to a bowl which will sit nicely on a pan. Put about 3 cm (in height) of water in to the pan and heat to the boil. Place the bowl in the pan, making sure that the bowl doesn’t touch the water.

Turn off the heat and allow the chocolate to sit there and melt gently. Alternatively you can do this with 20 second blasts in the microwave stirring well between each addition.

Meanwhile put the eggs in to the bowl with half of the sugar. Whisk them up well until they become pale and frothy; then add in the rest of the sugar, whisking until they return frothy before setting aside.

Add the 200g of the peanut butter to the chocolate and let it melt and loosen up a little. Stir it all together and then add to the egg mixture. I find the best way to do this is with a spatula as you can really scoop up mixture from underneath and get it all mixed in. Fold in the flour and cocoa powder and pour the mixture in to the lined tin. Blob the rest of the peanut butter on top and bake in the oven for about half and hour.