Al, my brother-in-law was heading to Tenterfield this weekend and as he has recently started following a gluten-free diet I wanted to make him a treat. I know how wonderful it feels and how I am eternally grateful when people make me stuff that I can eat, and I am a big believer in backing people if they have dietary requirements. So, I was on a mission to perfect a gluten-free brownie. I loved the ones I made a little while ago, but I wanted a swirl effect on top. The first batch I made were shite and ended up in the scrap bucket, but the second batch were perfect! I am happy to find any excuse I can to end the amazing peanut butter that Bec makes at Tenterfield Health. Honestly, once you have eaten freshly made nut butter of any description, the supermarket ones do end up tasting a little artificial in comparison and nowhere near as good for you.
It only took us a day to demolish this batch. Thumbs up all round.
Chocolate & Peanut Butter Swirl Gluten-Free Brownies
¾ cup of gluten-free self-raising flour
1/3 cup cacao powder
1 cup caster sugar
Smidge of salt
¼ cup flaked almonds
½ cup almond milk
¼ cup olive oil
6 tablespoons of peanut butter
Line a square tin – 8 x 8 inches and preheat oven to 160 degrees Celsius
Combine all dry ingredients in a bowl.
Combine all wet ingredients (apart from peanut butter in a jug)
Pour the wet ingredients into the bowl with dry ingredients and mix to combine.
Add the brownie mixture to the tin and evenly distribute with a spatula. Then dollop the 6 tablespoons of peanut butter randomly over the top of the mixture and then run a skewer through the dollops to distribute and create a marble texture.
Cook for 20 minutes.
Allow to cool completely before removing from tin and cutting into 16 squares.