Molten Peanut Butter ‘N’ Jelly Brownies Recipe
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I can’t think of a better sounding combination than brownies and peanut butter. Add the jam component in there and it screams deliciousness.
It’s pretty exciting to see a tasty brownie recipe that’s a bit of a healthier option. As will all desserts, even the healthified (yes I made that word up) versions, they’re still a sometimes treat.
This recipe is from the latest IQS Chocolate cookbook, which you can purchase here.
Serves: 24
Preparation time: 10 minutes
Cooking time: 20-25 minutes
These originated as peanut butter brownies. It wasn’t until Sarah suggested the addition of “jelly” that they became really special.
Ingredients
- 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
- 3 eggs, lightly whisked
- 1/3 cup crunchy peanut butter
- 1/2 cup raspberries, mashed with a fork
Method
1. Preheat the oven to 160°C. Line a 9×9 inch lamington/brownie tin with baking paper.
2. In a large bowl combine all of the ingredients, except for the peanut butter and raspberries, until smooth.
3. 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.
4. 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.
5. Allow brownies to cool for 10 minutes before removing from the pan and slicing.
This recipe is from the latest IQS Chocolate cookbook, which you can purchase here.
*I am an affiliate for this eBook and as such receive a small commission on every purchase made by way of this post. Do know however that I only choose to align myself with products and services that I feel add value to my followers.
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