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Peanut-butter-brownies

Peanut Butter Brownies

This recipe is inspired by Gwyneth Paltrow’s cookbook. Next to her recipe for brownies she mentions an option for making them more like Reese’s Peanut Cups. Well, I’ve gone a step further, ditched the gluten-free flour and more wholesome aspects of the cake and created a riff on her recipe. I really love Reese’s Peanut Cups – so teeth-itchingly sweet, such a sugar rush! These light brownies are yum too – and don’t include butter or eggs.

Serves 4-6

  • 260g plain flour
  • 2 tsp baking powder
  • 130g cocoa powder
  • A pinch of salt
  • 120ml sunflower oil
  • 100ml maple syrup
  • 100ml honey
  • 50g brown sugar
  • 2 large tbsp peanut butter
  • 100ml strong coffee
  • 120ml milk
  • A handful of dark chocolate chips (optional)

Set the oven to 180C. Grease and line a large baking tin – 12×8 inches is ideal.

In one bowl, sift together the dry ingredients. In another bowl, whisk up the wet ingredients. Add the wet ingredients to the dry one, and don’t overmix. Throw in the chocolate chips at the end.

Pour the batter into the baking tin and cook for 30 minutes. Don’t let it cook for too long as the essence of a great brownie is its gooeyness. Leave to cool for 10-15 minutes in the tin before you remove the brownies from the tin and cut into squares.

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