I typically try to keep David with snacks and desserts. He can't just go get anything from vending machines these days. When I saw these brownies I thought they looked so good! I mean, anything with chocolate and peanut butter is gonna be good, right? Well, they were. Just look at that fudginess!!!
Gluten Free Chocolate and Peanut Butter Swirl Brownies from Kitchen Mason
310g Icing Sugar, Sifted
200g Ground Almonds
80g Cocoa Powder, Sifted
Pinch of Salt
1 tsp Coffee Granules, Dissolved in 1 tbsp Cold Water
4 Egg Whites
2 tsp Vanilla Extract
For the Topping
100g Smooth Peanut Butter
35g Milk Chocolate Chips
Preheat the over to 350. Lightly grease and line the base of an 8x8 baking pan. In a very large bowl, whisk together the icing sugar, ground almonds, cocoa powder & salt until everything is evenly mixed. Pour into pan. Beat the peanut butter until smooth & loose then dot blobs all over the top of the brownie batter. Run a knife through the batter, swirling the peanut butter around. Lastly, top with a scattering of the milk chocolate chips.
Bake in the preheated oven for 30-35 mins until an inserted skewer comes out almost clean.
Allow to sit in the tin for a few minutes then remove & place on a wire rack to cool completely.