INGREDIENTS:

MAKES 12 

• 85G (2/3 CUP) NODO GLUTEN FREE PLAIN FLOUR 
• 185G BUTTER (SWAP FOR NUTTELEX FOR DF VERSION)
• 185G (1 CUP) DARK CHOCOLATE
• 3 LARGE EGGS
• 275G (2 CUPS) RAPADURA SUGAR
• 60G (1/2 CUP) COCOA POWDER (WE USE CALLEBAUT FROM BELGIUM)
• 1 TSP VANILLA EXTRACT
• 3/4 CUP PEANUT BUTTER

METHOD

1. TO BEGIN, MELT THE BUTTER, DARK CHOCOLATE AND VANILLA TOGETHER IN THE MICROWAVE. HEAT ON A LOW SETTING FOR 1 MINUTE, STIR, THEN REPEAT TWICE UNTIL BUTTER AND CHOCOLATE ARE MELTED. 
2. WHILE WAITING FOR THE CHOCOLATE TO COOL, WHISK THE EGG AND SUGAR TOGETHER IN A KITCHEN AID FOR 5 MINUTES ON A HIGH SPEED. 
3. WEIGH UP THE PLAIN FLOUR AND COCOA POWDER, MIXING THEM TOGETHER. 
4. ONCE THE CHOCOLATE MIXTURE HAS COOLED, GENTLY FOLD IN THE EGG MIXTURE USING A SPATULA. 
5. GENTLY FOLD THE DRY INGREDIENTS INTO THE WET, UNTIL WELL COMBINED. BE CAUTIOUS NOT TO OVER-MIX. 
6. POUR THE MIXTURE INTO A LIGHTLY GREASED BAKING TIN.
7. TOP WITH GENEROUS AMOUNT OF MAYVERS PEANUT BUTTER (WE LOVE THEIR PROTEIN PEANUT BUTTER WTIH HEMP SEEDS).
8. BAKE AT 150c FOR 40 MINUTES. IF THE BROWNIE WOBBLES IN THE MIDDLE, IT'S NOT QUITE DONE. BAKE FOR ANOTHER 10 MINUTES UNTIL THE TOP HAS A SHINY CRUST AND THE SIDES ARE JUST BEGINNING TO COME AWAY FROM THE TIN.