FUDGY PEANUT BUTTER BROWNIES
PREP TIME: 15 MINS
COOKING TIME: 45 MINS
SERVES: 16
INGREDIENTS
300g Spud Lite potatoes
80g unsalted butter, diced
80g dark chocolate, chopped
¾ cup (180ml) maple syrup
½ cup (140g) crunchy natural peanut butter with
1 teaspoon vanilla bean paste
2 extra-large eggs, lightly beaten
2/3 cup (100g) Gluten-free SR flour, sieved
½ cup (50g) cocoa powder, sieved
¼ cup (35g) salted peanuts, chopped
¼ cup (45g) milk chocolate, chopped into small chunks
METHOD
Step 1
Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm x 20cm square brownie tin with baking paper.
Step 2
Place potatoes in a saucepan covered in cold water over medium heat and bring to the boil. Cook for 10 minutes or until tender. Drain and mash using a ricer. Return mash to saucepan over a low heat, stirring continuously to prevent mash sticking, to help dry potato out and remove excess moisture.
Step 3
Place butter and dark chocolate together in a bowl over a small saucepan of simmering water, stirring occasionally until melted. Remove from heat until required.
Step 4
In the bowl of an electric stand mixer with a balloon whisk, combine mash potato, maple syrup, peanut butter, vanilla and eggs, whisking until pale and creamy. Add chocolate mixture, whisking gently to combine.
Step 5
Add flour and cocoa to potato mixture, stirring to combine.
Step 6
Evenly spread mixture into prepared tin and sprinkle peanuts and milk chocolate on top. Bake in preheated oven for 30 minutes or until a skewer comes out of centre with moist crumbs. Remove from oven and allow to cool in tin completely before cutting into 16 squares.
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