The ingenious thing about these beauties is that we use dehydrated peanut butter powder. This packs an amazing punch when it comes to peanut butter flavouring, so a little goes a long way. In this recipe, it also acts as a binding ingredient, just like flour.
PREP TIME 5 MINS
COOKING TIME 17 mins
CALS PER SERVING 67
100g self-raising flour
3 tbsp cocoa powder
4 medium eggs
3 tbsp granulated sweetener
50g reduced-fat spread
3 tbsp reduced-fat peanut butter powder
4 tbsp cold water
25g dark chocolate chips
1. Preheat the oven to 190C/170C fan/gas 5 and line the base of a 20cm (8in) square baking tin with baking parchment.
2. Place the flour, cocoa, eggs, sweetener and reduced-fat spread in a mixing bowl and whisk with a handheld electric whisk until light and fully combined. Pour the batter into the lined baking tin.
3. Mix the peanut butter powder in a small bowl with the water. It should have a sauce consistency.
4. Drizzle the peanut butter over the top of the brownie batter in the tin and gently pull the end of a knife through the mixture to combine it slightly (do not mix it in completely because you want it to look marbled).
5. Sprinkle over the dark chocolate chips and bake in the oven for 17 minutes until the brownie is springy to the touch and the top has a slight sheen.
6. Remove from the oven and leave to cool in the tin. When cool, cut into 16 pieces.
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