Brownies are the eternal crowd-pleaser. Now, thanks to some simple ingredient substitutes and the addition of peanut butter, they get a healthy, nutty update.
- 2 eggs
- 1 tsp (5 ml) vanilla extract
- ¼ cup (60 ml) almond milk
- 1 tsp baking powder
- ¼ tsp salt
- ½cup cocoa powder
- ¾ cup coconut sugar
- ½ cup (125 ml) coconut oil, melted
- ½ cup cacao nibs
- ⅔ cup oat flour
- ¾ cup smooth natural peanut butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 180°C (350°F). Grease and line base and an 18cm square baking tray.
2. Crack eggs into bowl and beat. Add vanilla, almond milk, baking powder, salt, coconut sugar, melted coconut oil, cocoa powder, cacao nibs and stir to combine.
3. Stir in oat flour, then pour batter into prepared tray.
4. Add peanut butter in spoonfuls, and run a knife through the batter to create swirls with the peanut butter.
5. Bake for 20 – 25 minutes. Cool completely before cutting and serving.