The American classic!
This recipe is based on Tim Mälzer's peanut butter brownies. I adapted it a bit and used coconut blossom sugar instead of normal household sugar. This gives the brownies a light caramel note.
80g gluten-free flour (I used the mix it from Schar)
30g cocoa powder
1TL baking powder
150g dark chocolate coating
175g soft butter
120g peanut butter
40g icing sugar
100g coconut blossom sugar
1 pinch salt
square baking tin
butter to grease
Here's the deal:
Preheat the oven to 180 degrees top/bottom heat.
Mix the flour with the baking powder and the cocoa.
Melt the chocolate with 150g butter in a water bath, then remove from the water bath. Heat the peanut butter with 25g butter and icing sugar in a water bath and mix with a blender.
Beat the eggs, salt and coconut sugar until foamy. Then slowly stir in the chocolate mixture and the flour mixture.
Pour the dough into the greased cake tin, spread the peanut butter cream over the dough and marble with a fork.
The brownies need about 25 to 30 minutes on the middle rail.
Have fun baking and enjoy!