One pan peanut butter-choc chip brownie
⅓ cup(s), (75g)
No added sugar apple puree
¼ cup(s), (60ml)
Vanilla bean extract, alcohol free
Peanut butter powder
⅔ cup(s), (75g)
½ cup(s), (75g)
Bicarbonate of soda
Milk chocolate chips
½ cup(s), (95g)
1 x 3 second spray(s)
- 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.
- 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.
- Bake for about 15 minutes, or until golden brown. Stand in pan for 10 minutes. Cut into 12 wedges to serve.