Michael’s Kitchen

PEANUT BUTTER
CHOCOLATE BROWNIES

Ingredients Method

150g peanut butter (I used half crunchy & half Step 1

smooth but you can opt for whichever)
The first step would be preheating the oven to
225g brown sugar 160C (320F). Whilst waiting on the oven,
grease the base and sides of a loaf tin/pan
2 eggs
and line the bottom with baking paper.
15g cocoa powder
Step 2
75g rice flour
Use the spatula to mix sugar and eggs with
35g flour peanut butter in first bowl. In a separate
bowl, combine the cocoa powder and two
flours. Gently fold in the dry ingredients with
Utensils the wet until both are just mixed through.

Wooden spoon Step 3

Spatula Pour the batter into prepared tin to bake for

30 – 45 minutes. It is time to take it out when
2 Large bowls
the top feels just set and a skewer inserted
Loaf tin or pan into the middle emerges with a bit of batter
clinging onto it. Doing this will keep the
brownies very fudgy. Allow to cool in the tin.