Flourless Chocolate and Peanut Butter Brownies

October 5, 2012

peanut butter brownie

No surprise that these bad boys came about to satisfy a ravenous midnight craving and to alleviate a foul cranky mood. It seems to happen every month. But there are a few other reasons why you should make these chocolate peanut butter brownies at any time. One, because you could never say no to chocolate and peanut butter together. Two, because they’re ultra fudgy. Three, because they’re gluten free (and hazelnut meal trumps flour hands down). Oh and because of the lack of flour, they’re not super dense or heavy so you can totally eat more of it before you get sick (yay for shameless gluttony!). Finally, they’re so quick and easy to make that even drowsy monkeys can do it.

And as if there was any question as to what was going to happen next! Please forgive me, but I just had one of those weeks.

peanut butter brownie

No scratch that, it was more like one of those weeks. Mercy.

peanut butter brownie

Forget perfectly formed scoops of ice cream. To me there’s nothing more alluring than melty, drippy ice cream and caramel sauce. Nothing.

It’s just a beautiful mess. A beautiful sticky mess.

peanut butter brownie

Oh ok then, one more if you insist…

peanut butter brownie

Flourless Chocolate and Peanut Butter Brownies
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Cook Time
17 min
Cook Time
17 min
Ingredients
  1. 100g unsalted butter
  2. 100g natural unsweetened peanut butter (the ingredients should say 100% peanuts and nothing more)
  3. 120g caster sugar
  4. 1 tsp vanilla
  5. 100g dark chocolate, chopped
  6. 2 eggs, lightly beaten
  7. 100g hazelnut meal
Instructions
  1. Preheat oven to 170°C and lightly grease and line a 20cm square tin. In a pan over low heat, melt the butter, peanut butter, sugar and vanilla extract then mix together until smooth. Remove from heat, add the chopped chocolate, leave to sit for a minute for it to melt then stir to combine. Beat in the eggs then the hazelnut meal. Pour into tin then bake for about 15-17 minutes or until a skewer comes out clean. Leave to cool in tin for about 10 minutes then turn out and serve slightly warm and dusted with cocoa powder or icing sugar if you wish.
Notes
  1. This makes thin brownies which is perfect for me (portion control win!) but if you want thicker brownies, you can either increase the recipe or use a smaller tin. Just remember that they’ll need a longer baking time.
Citrus and Candy http://www.citrusandcandy.com/