Chewy Peanut Swirl Brownies (Gluten Free)

Brownie batter

• 3 tbsp cornstarch
• 2 tbsp cacao powder
• 170 g dark chocolate
• 3 tbsp coconut oil
• 1 tbsp smooth peanut butter
• 2 large eggs / 6 tbsp aquafaba
• 1/3 cup coconut sugar
• 1/4 cup brown sugar
• 1 tsp salt
• 1 tsp vanilla

Peanut swirl

• 2 tbsp smooth peanut butter
• 2 Tbsp Pureharvest Organic Rice Syrup

1. Preheat the oven to 170C. Line a square 20X20cm baking dish with parchment paper 

Whisk the cornstarch and cacao together in a medium bowl to remove any lumps.

2. Heat the chocolate, coconut oil and 1 tbsp smooth peanut butter in a saucepan on low heat until smooth and melted.

3. Using a hand mixer or standing mixer beat the eggs (or aquafaba) and sugars together until smooth and doubled in volume. About 3-4 minutes. Beat in the salt and vanilla. Add the chocolate mixture and stir to combine.

4. Add the cacao and cornstarch mixture and beat for about 30 seconds until well combined. Spoon the brownie butter into the baking dish and smooth the top.

5. In a small bowl mix together the rice malt syrup and peanut butter. Dollop the peanut butter mixture on top of the brownie mixture and using a knife or skewer create a swirl pattern.

6. Bake the brownies until the sides are set and a skewer inserted comes out with a few crumbs attached. Unlike when baking a cake if the skewer comes out clean the brownies will be over cooked.

7. Bake for about 20-25 minutes. If using the aquafaba instead of eggs the bake will be a bit longer 30-35 minutes.

8. Let the brownies cool in the pan before removing and slicing into 16 squares.