Chocolate And Peanut Butter Brownies

Gluten free decadence here! 

If you don’t do peanut butter chips you can happily swap them for chocolate chips of omit them completely, this recipe will still work.

Makes 16 pieces.

Ingredients

125g butter

125g 70% coco solids chocolate

330g caster sugar

115g ground almonds/almond meal

1/2 teaspoon baking powder

3 eggs

1 teaspoon vanilla extract

100g peanut butter or chic chips plus extra for topping

Method

Preheat the oven to 160 degrees Centigrade. Grease and line the base and sides of an 18cm square cake tin.

Melt the butter and chocolate, using a bowl over a pan of water or I just do it carefully in the microwave.

Weigh out the sugar, almonds and baking powder in a large bowl.

Whisk the eggs in another bowl and whisk in the vanilla extract.

Now, pour the wet ingredients into the dry and fold them in.

Spoon the batter into the lined tin, sprinkle over a few more chips and bake for 35 minutes.

Allow to cool a little in the tin before removing.

Gluten Free Chocolate and Beetroot Brownies

 

Now, trust me in this, these are delish! Yes, there is a sneaky bit of beetroot here but the kids will never notice and it really adds to the recipe.

I often bake for the boys but sometimes I fancy some baking for us as a family and that means it has to be gluten free for me. To make these non gluten free omit almonds, rice flour and baking powder and use 150g self raising flour instead.

I cook the beetroot when I have the oven on for something else, wrap the whole beetroot in foil, root tip, skin and shoots included. Depending on size it may take 1-2hours.

This mix makes 16-20 pieces depending on how you cut it up.

Ingredients

250g cooked, peeled beetroot, grated

250g dark chocolate, 70% cocoa solids

250g butter

250g sugar, granulated or caster is fine

3 eggs

100g ground almonds

50g rice flour

1teaspoon gluten free baking powder

Method

Preheat the oven to 180 degrees Centigrade. Grease and line  the base and sides of a 20 by 28cm tin.

In an oven proof bowl, combine the butter and chocolate, pop in the oven to melt. Keep an eye on it and stir a few times as it begins to melt. You could do this in a microwave or over water. Set aside.

Whisk the egg and sugar until light in colour and mousse like, this helps get some extra air in for the gluten free recipe.

Slowly add the chocolate mix, whisk well in.

Add the almond meal, rice flour and gluten free baking powder, fold in.

Add the beetroot gently and fold in.

Pour into prepared tin, level out and pop in the oven.

Bake for 40-50mins, I like my brownies on the gooey side.

Allow to cool in the tin then transfer to a wire rack to fully cool.

Serve on their own or have a wee treat, serve warm with whipped cream or vanilla ice cream.