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.
125g 70% coco solids chocolate
330g caster sugar
115g ground almonds/almond meal
1/2 teaspoon baking powder
1 teaspoon vanilla extract
100g peanut butter or chic chips plus extra for topping
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.