I have to admit than on reading a brownie recipe with no chocolate, butter, oil or flour in it I was pretty sure it was going to be rather sad. However the pictures and the fact that there was lots of lovely peanut butter (look… I eat it out of the jar) was enough to make me try these and boy am I glad I did. They are deliciously fudgy and rich, gluten free and considerably lower in fat than standard brownies. Also ludicrously easy to make. Get in!
Gluten free peanut butter fudge brownies
Adapted from Sally’s Baking Addiction
½ cup oats
½ cup cocoa
1 teaspoon baking powder
170g fat free vanilla yoghurt
¼ cup semi skimmed milk
1 cup Demerara sugar
½ cup smooth peanut butter, make sure you get a sugar free, additive free one – you don’t need all that crap
Put all the ingredients except the peanut butter in a blender (or in a large bowl and get at it with a stick blender) and blend until smooth. Grease a 20cm x 20cm baking dish and line with baking parchment. Pour in the chocolate mixture.
Put the peanut butter in the microwave for 30 seconds. Add the melted peanut butter to the brownie mixture a few spoonfuls at a time, dotting over the surface and then swirl through with a knife to create a marbled effect.
Bake at 180 C for 25 minutes.
Allow the brownies to cool completely before cutting all they will fall apart. Prepare to be amazed.
I accidentally invented this dessert while attempting another recipe that went a bit wrong. It was such a hit though that it’s become one of my signature desserts. Although recently one of my dinner guests pointed out that the pancake bites would work really well as a breakfast food served with bacon and eggs… so go out and experiment and tell me what you come up with.
Pancake bakes with strawberry sauce
110g plain flour
A pinch of salt
2 large eggs
250g strawberries, quartered
500ml tub of good quality vanilla ice-cream
Preheat the oven and butter a 12 hole muffin tin. Sieve the flour and salt into a large bowl and then push to the sides to make a well. Crack the eggs into the middle of the well and then whisk them, letting a little bit of the flour mix with the egg. Mix together the water and the milk. Add a little of the milk mixture to the egg and keep whisking slowly adding more milk and incorporating more flour. By the time you have added all the milk, you should have incorporated all the flour. Then whisk like mad for a couple of minutes to make sure you’ve gotten rid of any lumps.
Use a ladle to evenly divide the pancake batter between the holes in the tin. Bake at 220 (200 for a fan oven) for 12 minutes.
In the meantime put the butter, sugar and strawberries in a small non-stick pot over a high heat and stir constantly. It should bubble like crazy for about 10 minutes. The sugar will melt, the strawberries with go soft and you’ll end up with a glorious red syrupy mess.
Take the pancake bites out of the oven and put two in each bowl while still warm, drizzle over some of the strawberry syrup and add a scoop of ice-cream. Prepare to be amazed.