These brownies are pure goodness. Rich, chewy and dense chocolate decadence all in one mouthful. Using rich dark chocolate in the batter provides such a wonderful depth of flavour without being overly sweet. These brownies are for the chocolate lovers out there. Take them to a family event and we promise you everyone will be asking for the recipe.
Also bonus points, they are gluten and dairy free. However no one will be able to tell as they are just as dense, chewy and delicious as other brownies.
In this particular batch we used eggs as the binding agent but we have also used aquafaba (chickpea liquid) to make a vegan version and it worked wonderfully. If making the aquafaba version we recommend cooking the brownie for a bit longer.
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.
Heat the chocolate, coconut oil and 1 tbsp smooth peanut butter in a saucepan on low heat until smooth and melted.
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.
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.
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.
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.
Bake for about 20-25 minutes. If using the aquafaba instead of eggs the bake will be a bit longer 30-35 minutes.
Let the brownies cool in the pan before removing and slicing into 16 squares.
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