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.
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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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