Swirled with smooth peanut butter, these brownies surely won't last long... Happy baking!
Top tip! Allow to cool completely in the fridge before cutting.
Peanut butter brownies
Nut lovers look no further – this peanut butter brownies recipe by the National Trust ticks all the boxes!
Image credit: Peanut Butter Brownies @National Trust Images, William Shaw
Brought to you by National Trust
Ingredients
- 250g (9oz) baking margarine
- 400g (14oz) caster sugar
- 75g (23/4oz) cocoa powder
- 4 free-range eggs, beaten
- 150g (51/2oz) gluten-free self-raising flour
- 200g (7oz) smooth peanut butter
Instructions
1
Preheat the oven to 160°C/Gas Mark 3. Line a 30x23cm (12x9in) baking tray with baking paper.
2
Place the margarine in a pan and put on a low heat until melted. Take off the heat, add the sugar and cocoa powder and mix thoroughly.
3
Beat the eggs, add them to the cocoa powder mix, and mix thoroughly. Add the gluten-free flour and mix thoroughly again. Pour the mixture into the prepared baking tray.
4
Warm the peanut butter slightly and dollop on top of the brownie mix. Gently swirl the peanut butter into the brownie mix.
5
Place in the oven for 25-30 minutes until risen slightly and just set, with a slight wobble.
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