Chocolate Peanut Butter Brownies
The most delicious gluten-free and paleo fudgy Chocolate Peanut Butter Brownies that coeliacs will love. Ah, who are we kidding, lots of people will love this, coeliac or not! They’re fudgy and rich, chocolatey and delicious, all without gluten, grains, or dairy. Being paleo, the secret ingredient is the almond flour! The almond flour retains the gooey-ness of the final brownie rather than being a fluffy cake texture, which just seems kinda wrong for brownies. I’m a big fan of fudgy goodness. When
The method of making this slice is so easy, but there is a technique to it to ensure the brownie hits the spot. When it comes out of the oven it is super fudgy, with melted chocolate buds that ooze out. As it cools down, the chocolate will harden into lovely little morsels, and the brownie will have a firmer fudge consistency.
Yes, there is sugar in these brownies, so they’re not exactly ‘health’ food and I kinda laugh when I see cooks promoting their cakes as ‘healthy’. There’s no such thing. BUT I will say that coconut sugar does have some nutrients, and the recipe calls for significantly less sugar than most brownie recipes. Also, it is without the usual allergens that you often find in generic brownies, such as gluten, dairy and grains. So in that manner, if you keep the consumption to a moderation, they are definitely a better option and taste equally as delicious, if not better to be honest.
Prefer a firmer brownie?
While many of us love the gooey soft brownie, I’m sure there are many of you that like a firmer consistency. This is easy to accommodate by simply adding some coconut flour for stability. But beware, you don’t need much. A couple of tablespoons at most is all you’ll need because they absorb the moisture of the batter very quickly. One tablespoon will give you a light hold while two will give you a firmer hold.
Swap the sugar
I’ve used coconut sugar which is lower on the glycemic index, but if you don’t have it or like it, feel free to substitute with brown sugar, maple syrup or a sugar substitute such as erythritol. I don’t recommend honey as it will not be the right texture or flavour for a brownie, and I don’t recommend stevia drops, as again, the texture won’t be quite right.
Want it super chocolatey?
Okey, let’s just say it is already very chocolatey, however, should you want that more bitter chocolate intensity, simply add 1/4 cup dutch-processed cocoa powder when adding your almond flour.
Some products and equipment we recommend:
FINE ALMOND FLOUR
AUS: We buy ours from Costco
ORGANIC VEGETABLE MARGARINE
AUS: we use Nuttelex
Chocolate peanut butter brownies that are gluten-free, dairy-free, refined sugar-free and paleo, with swirls of delicious smooth peanut butter.
170g Dark Chocolate, (vegan)
100g Vegan Butter, or virgin coconut oil
2/3 cup Coconut Sugar
1/4 cup Filtered Water
1 cup Almond Flour, (fine is best)
3 Eggs Large, free range or organic
70g Walnut pieces, (Californian is best)
100g Dark Chocolate Buds/Pieces, (vegan)
1 cup Smooth Peanut Butter
1) Line a 9cm square pan with baking paper or grease well with coconut oil. Preheat your oven to 180 degrees Celsius or 350 Fahrenheit.
- 2)We recommend you watch the video to see how we make the brownie.
- 3)Place 170g chocolate and vegan butter in a small, heat-safe bowl and then place the bowl over a small pan of simmering (not boiling) water, taking care that the bowl doesn’t touch the simmering water. Melt the chocolate and butter, stirring occasionally, until smooth. Remove the bowl from the heat, and allow to cool briefly.
Alternatively, the chocolate and butter can be melted in the microwave in 20-second bursts, stirring in between until melted and smooth.
- 4)To your melted chocolate mix add your sugar and water and give it a very good mix. Let the mixture cool right down.
- 5)In your mixer add the chocolate mix and while on a slow mix, add the eggs one at a time until all eggs have been well incorporated and the mixture is ribbony and smooth.
- 6)Add your flour and salt and mix well. (This is where you’d add the cocoa if you wanted it bitter and rich)
- 7)Add your walnuts and chocolate buttons and mix for a few seconds, just until it is combined. Do not let it mix for long or the buttons will break down.
- 8)Pour immediately into your prepared tray making sure the walnuts and choc pieces are well distributed.
- 9)Drizzle your peanut butter over the top of the batter, ribboning it as you go. When you’ve added all your peanut butter, use a knife to create a marbled look (you can see us doing this in the video).
- 10)Bake for 30-40 minutes depending on how strong your oven is. Less for hot ovens, longer for slow ovens.
- 11)Leave to cool to room temperature before cutting. Store in airtight container in the fridge.