December 12, 2012

Gluten-free Peanut Butter and Chocolate Brownies

My favourite combination of salty and sweet, I was in desperate need of this chocolate fix this week. Quick and easy to make, these brownies are a hit. The dark chocolate drops create an intense richness to the cake and the peanut butter swirl topping is the perfect complement. I. LOVE. THESE! They also a fantastic individually wrapped up in the freezer for instant gratification whenever needed.

Gluten-free Peanut Butter and Chocolate Brownies


  • Bobs Red Mil Natural Food Brownie Mix
  • 3 tablespoons of vegetable oil
  • 1 packet of dark chocolate buttons (whatever brand you prefer - or chop up some sugar-free dark chocolate)
  • 1 egg
  • 1/2 cup of almond milk
  • 1 teaspoon of vanilla extract
  • 3 tablespoons of organic peanut butter, smooth
  • 2 teaspoons of ground salt
  • 1 disposable foil baking tin or brownie tin lined with baking paper
  1. Preheat the oven to 180 degrees and prepare your baking dish with baking spray.
  2. In a large bowl, empty the brownie mix and add the oil, chocolate, egg, almond milk and vanilla extract. Mix together until combined.
  3. Pour the mixture into your tin and flatten with a spoon.
  4. Drizzle the peanut butter over the top and mix in softly with a spoon to create a swirl effect.
  5. Top with the salt. 
  6. Bake in the oven for 20 - 25 minutes and take out to cool completely before slicing into squares.

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