I found this very easy to make and it tastes great.
I did use frozen raspberries and that seemed to work well as had no freash.
We had it with a wee bit of greek yoghurt on the side as a yummy dessrt and it seems to freeze well too.
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Rated 3.4 stars by 81 users
24
10 minutes
25 minutes
Is there a better duo that peanut butter and jelly? We doubt it! That's why we're sharing this indulgent brownie recipe featuring our favourite flavour pairing. With a gooey centre and fudgy texture, you'll be surprised that a slice of this won't spike your blood sugars. Dig in!
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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
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.
Trish Gemmell
April 30, 2024
I found this very easy to make and it tastes great.
I did use frozen raspberries and that seemed to work well as had no freash.
We had it with a wee bit of greek yoghurt on the side as a yummy dessrt and it seems to freeze well too.
I Quit Sugar
April 30, 2024
We’re so glad Trish! Adding the Greek yoghurt sounds delish, we’ll have to give it a go!