Please Pass the Recipe

sharing recipes from one generation to the next

Peanut Crunch Brownies

The unbreakable bond between my youngest grandaughter and our elderly canine Monty was forged over a jar of peanut butter.

Miss S, now nine, has many food allergies but luckily peanuts are okay because she rates peanut butter as her second favourite food after cucumber. Like all infants she left a trail of food scraps in her wake, then along came our greedy cleaner-upper. Sarah has impeccable dining behaviour now, but she always sets aside a corner of her peanut butter topped toast to share with the eagerly awaiting pup who has caught it’s scent. They are the very, very best of mates!

I used the much coveted peanut butter jar to make this delicious slice, another fabulous gluten free recipe from Alice Medrich’s “Flavor Flours.” The crunchy peanutty base is topped with a rich and gooey chocolate fudge topping. The flavour is delicious, but it’s very sweet. Next time I’ll reduce the sugar volume in the recipe. There will be a next time.
Peanut Crunch Brownies

for the base:

55g butter, softened

100g brown sugar

1/4 teaspoon salt

1 large egg, lightly whisked

1/2 teaspoon vanilla essence

160g crunchy salted peanut butter

60g rice flour

1/4 teaspoon bicarbonate soda

for the topping:

115g butter, sofened

115g chocolate (I used Lindt couveture 59%)

250g raw sugar

2 eggs, lightly whisked

1 teaspoon vanilla essence

1/4 teaspoon salt

60g rice flour

Preheat the oven to 170C.

Grease a 23cm square slab tin and line the base and sides with baking paper.

Put all the ingredients for the base into a bowl and mix with a spatula until thoroughly blended.

Press the mixture evenly into the base of the prepared tin, then bake for 10-15 minutes until the edges begin to colour.

Meanwhile melt the butter and chocolate over barely simmering water until it is smooth.

Stir in the sugar then remove from the heat.

Use a spoon to beat in the eggs, vanilla and salt.

Add the flour and beat with a spoon until the mixture comes away from the sides of the bowl.

Remove the par baked base from the oven, pour over the chocolate topping then gently spread it to the edges.

Return the slice to the oven and bake until the surface is dry and pulls away from the sides of the pan, 25-30 minutes.

Remove to a rack and cool the slice completely before lifting from the pan with the edges of the paper liner.

Cut into fingers and store in an airtight container.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

18 comments on “Peanut Crunch Brownies

  1. weebluemixer
    April 7, 2016

    Brownies are awesome and these look delish. You know they are good when they have the cracks on the top of them. Crunchy, but gooey too I bet!


  2. Pingback: Flourless Chocolate Brownie with Raspberries | Please Pass the Recipe

  3. Gather and Graze
    September 7, 2015

    These MUST be good… look at how rich and chocolatey they look! I enjoyed your narrative Sandra – so special the reciprocated love and adoration between canine and child, in this case made even stronger by peanut butter!


  4. dunelight
    September 5, 2015

    Gluten intolerance here…do you have a favorite conversion table? I’m all about cups and teaspoons.


  5. Beck @ Goldenpudding
    September 5, 2015

    How interesting Sandra with the peanut butter forming the bulk of the base! I see what you mean about the sugar though, 250g does sound like quite a bit – but definitely worth a play 🙂
    A pity the kids couldn’t take this to school, as it sounds like one Mr M would love to try making on his own…great after school snack though 🙂


  6. Francesca
    September 4, 2015

    I’ll just add that one to my baking list too- Miss Daisy should enjoy making it with me.


  7. lapetitepaniere
    September 4, 2015

    A perfect tea time treat, Sandra! 🙂


  8. thehungrymum
    September 3, 2015

    shared this on my Hungry Mu FB – looks super delectable.


  9. cheergerm
    September 3, 2015

    Bookmarked, check listed, noted, marked down, earwigged for near and future baking. Will knock back the sugar and the Yak and Kid 1 will adore it.


    • ladyredspecs
      September 4, 2015

      Definitely a recipe to keep and make over and over, even those not glutinously challenged will love it!

      Liked by 1 person

  10. malgay651
    September 3, 2015

    They taste every bit as good a they look.😊


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