PEANUT BUTTER SWIRL BROWNIES
MAKES 10–12
DRY INGREDIENTS
200 g almond flour
5ml (1 tsp) salt
5ml (1 tsp) baking powder
5ml (1 tsp) bicarbonate of soda
WET INGREDIENTS
100 g unsweetened cocoa powder
100 g erythritol
75 ml (about 4 heaped tbsp) unsweetened pure peanut butter
50 ml (about 3 heaped tbsp) salted butter
45 ml (3 tbsp) strong espresso coffee
125 ml (½ cup) buttermilk
3 eggs
5ml (1 tsp) quality vanilla extract
TOPPING
120 ml (about 4 heaped tbsp) unsweetened pure peanut butter for swirling on top
1. Preheat the oven to 170°C. Grease and line a 17cm x 17cm brownie pan with baking paper.
2. Combine the almond flour, salt, baking powder and bicarbonate of soda in a medium bowl and mix. Set aside.
3. In a medium saucepan over low heat, combine the cocoa powder, erythritol, peanut butter and butter. Cook slowly while stirring until the butter and erythritol have melted and the mixture looks shiny. Remove from the heat and allow to cool.
4. Combine the espresso coffee, buttermilk, eggs and vanilla extract in a medium jug and mix well. Add the melted butter-and-cocoa mixture to the egg mixture and mix well using a wooden spoon or spatula.
Add the wet ingredients to the dry ingredients and mix well. Scrape the bottom and sides of
