Containing absolutely no flour and topped with delicious raspberry jam and peanut butter, you’ll struggle to stop eating these tasty brownies. And the good news is that they don’t take long to make!
Flourless dark chocolate, raspberry jam and peanut butter brownies
Prep time: 15 mins Cooking time: 25-30 mins, until firm on the outside but still soft inside Quantity: makes 16 squares
Ingredients
- 225g dark chocolate (the higher the cocoa percentage, the better)
- 200g butter/margarine (I used margarine)
- 20g coconut oil
- 100g caster sugar
- 3 eggs
- 150g ground almonds
- 2 tsp vanilla extract
- 20g cocoa powder
- 100g peanut butter (aim for no palm oil in your PB. You can use crunchy or smooth)
- 70g raspberry jam
Method
- Preheat the oven to 170 degrees fan and line a 20cm baking tin with baking parchment/foil
- Melt the chocolate, butter and coconut oil in a pan over a medium heat
- Once melted, remove from the heat and let it cool for a few minutes. Once cooled, add the sugar, cocoa powder and vanilla extract
- Beat in the eggs along with the ground almonds
- Melt the peanut butter in a microwave for 45 seconds- 1 minute to make it easier to spread. If you’re using a smooth peanut butter or a brand of peanut butter that is already very thin, you can skip this step
- Melt the jam in the microwave for 45 seconds or until runny
- Pour half of the brownie mixture into the tin. Drizzle over half of the peanut butter and half of the jam mixture into random swirls
- Pour the rest of the brownie mixture on top and repeat with the rest of the peanut butter and the raspberry jam
- Place in the oven and bake for 25-30 minutes or until the brownies are firm on top but still have some give. Enjoy! I recommend serving these brownies warm. They go well with a dollop of ice cream if you’re having as a pudding.
