Ingredients
The following ingredients have 4 Servings
- 100 g unsalted butter or dairy-free spread (softened)
- 150 g crunchy peanut butter
- 1 large egg (UK large)
- 175 g soft light brown sugar
- 1 tsp vanilla extract
- 125 g gluten free plain flour blend (I use Gluten Free Alchemist Mix A - see NOTES)
- 1 tsp xanthan gum
- 1 tsp GF baking powder
- 100 g white chocolate chunks/chips (dairy free if needed)
Instruction
- Base line a 20cm/8 inch square baking tin with baking paper.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Beat the butter and peanut butter together in a large mixing bowl using an electric whisk until pale and fluffy.
- Add the egg, sugar and vanilla extract and continue to beat until well combined.
- In a separate bowl, weigh and mix the flour, xanthan gum and baking powder so that they are evenly blended.
- Gradually fold the flour mix into the wet mix using a large spoon or spatula until completely combined.
- Lastly fold in the chocolate chunks/chips until even throughout the batter.
- Spoon the mixture into the cake tin and smooth down the surface with the back of a spoon or spatula.
- Bake for 30 to 35 minutes until golden brown and firm to the touch. It is better to slightly under-cook rather than over-cook.
- Remove from the oven and leave in the cake tin to cool completely.
- Once cool, take the brownie out of the tin and cut into squares using a sharp knife.
