One pan peanut butter-choc chip brownie
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
We use powdered peanut butter for loads of nutty richness here, using it to replace much of the flour in the dough. If possible, serve warm, when the chocolate is still alluringly gooey.
Ingredients
Brown sugar
⅓ cup(s), (75g)
No added sugar apple puree
¼ cup(s), (60ml)
Egg(s)
1 medium
Canola oil
2 tbs
Vanilla bean extract, alcohol free
2 tsp
Plain peanut butter powder
⅔ cup(s), (75g)
Plain flour
½ cup(s), (75g)
Bicarbonate of soda
¾ tsp
Milk chocolate chips
½ cup(s), (95g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180℃. Lightly spray a 25cm oven-proof frying pan or springform cake tin with oil. Beat sugar, apple puree, egg, oil, and vanilla with electric beaters on medium speed for about 1 minute or until well combined.
2
Gradually combine peanut butter powder with ⅓ cup (80ml water) in a small bowl until smooth, and stir into apple mixture. Add flour, bicarbonate of soda and ¼ teaspoon salt and stir to combine. Stir through two-thirds of chocolate chips. Spoon mixture evenly into prepared pan. Scatter over remaining chocolate chips.
3
Bake for about 15 minutes, or until golden brown. Stand in pan for 10 minutes. Cut into 12 wedges to serve.
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