Ingredients
150g spelt flour (see various other suggestions in notes)
50 all-purpose flour
1 tbsp potato starch
1/3 cup cacao powder
1 1/2 tbsp baking powder
100g non-dairy dark chocolate melted
1/4 cup coconut oil
1/2 cup coconut sugar
1/2 tsp salt
1/2 cup chocolate chips
Peanut butter swirl
1/2 cup crunchy or smooth peanut butter
1/4 cup agave or maple syrup
1/4 cup coconut oil
1. Preheat oven to 175 Degrees Celsius.
2. Mix together the flours, potato starch, cacao powder, baking powder, and salt.
In another bowl melt the chocolate and add in the coconut oil, and mix well until there are no lumps, whisk in the coconut sugar.
3. Pour the chocolate into the flour mixture and mix well until there are no lumps.
4. For the peanut butter layer, melt the coconut oil and add this to the peanut butter and the maple syrup and mix well.
Scoop the brownie batter in to a baking paper lined square tin off choice and smooth out.
5. Pour the peanut butter layer on to the brownie layer and swirl, sprinkle on some chocolate chips and place in the oven to bake for 15-18 minutes.
6. Let the brownies cool completely before slicing and serving with a scoop of ice cream.
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