Molten Peanut Butter ‘n’ Jelly Brownies
Coconut oil, butter or ghee for greasing
1 1/2 cups almond meal
1/4 cup raw cacao powder
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup unsalted butter, melted
1/4 cup rice malt syrup, melted
3eggs, lightly whisked
1/3 cup crunchy peanut butter
- 1/2 cup raspberries, mashed with a fork
- Preheat the oven to 160°C. Line a 9x9 inch lamington/brownie tin with baking paper.
In a large bowl combine all of the ingredients, except for the peanut butter and raspberries, until smooth.
Pour the batter into the lined cake tin. Dollop peanut butter into mixture and use a skewer or knife to create a swirl pattern. Repeat the process with mashed raspberries.
Cook for 20-23 minutes, checking at 15 minutes to ensure mixture is not burning. Brownies are cooked when top is slightly firm to the touch. You want them to be gooey so try not to overcook.
Allow brownies to cool for 10 minutes before removing from the pan and slicing.