Chocolate Peanut Butter Brownies
The most delicious gluten-free and paleo fudgy Chocolate Peanut Butter Brownies that coeliacs will love. Ah, who are we kidding, lots of people will love this, coeliac or not! They’re fudgy and rich, chocolatey and delicious, all without gluten, grains, or dairy. Being paleo, the secret ingredient is the almond flour! The almond flour retains the gooey-ness of the final brownie rather than being a fluffy cake texture, which just seems kinda wrong for brownies. I’m a big fan of fudgy goodness. When
The method of making this slice is so easy, but there is a technique to it to ensure the brownie hits the spot. When it comes out of the oven it is super fudgy, with melted chocolate buds that ooze out. As it cools down, the chocolate will harden into lovely little morsels, and the brownie will have a firmer fudge consistency.
Yes, there is sugar in these brownies, so they’re not exactly ‘health’ food and I kinda laugh when I see cooks promoting their cakes as ‘healthy’. There’s no such thing. BUT I will say that coconut sugar does have some nutrients, and the recipe calls for significantly less sugar than most brownie recipes. Also, it is without the usual allergens that you often find in generic brownies, such as gluten, dairy and grains. So in that manner, if you keep the consumption to a moderation, they are definitely a better option and taste equally as delicious, if not better to be honest.
Prefer a firmer brownie?
While many of us love the gooey soft brownie, I’m sure there are many of you that like a firmer consistency. This is easy to accommodate by simply adding some coconut flour for stability. But beware, you don’t need much. A couple of tablespoons at most is all you’ll need because they absorb the moisture of the batter very quickly. One tablespoon will give you a light hold while two will give you a firmer hold.
Swap the sugar
I’ve used coconut sugar which is lower on the glycemic index, but if you don’t have it or like it, feel free to substitute with brown sugar, maple syrup or a sugar substitute such as erythritol. I don’t recommend honey as it will not be the right texture or flavour for a brownie, and I don’t recommend stevia drops, as again, the texture won’t be quite right.
Want it super chocolatey?
Okey, let’s just say it is already very chocolatey, however, should you want that more bitter chocolate intensity, simply add 1/4 cup dutch-processed cocoa powder when adding your almond flour.
Some products and equipment we recommend:
FINE ALMOND FLOUR
AUS: We buy ours from Costco
ORGANIC VEGETABLE MARGARINE
AUS: we use Nuttelex