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.
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18 comments on “Peanut Crunch Brownies”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
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!
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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!
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Thanks Margot, they really are besties!
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Gluten intolerance here…do you have a favorite conversion table? I’m all about cups and teaspoons.
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Try google, it works for me😀
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Ha! I pretty much think Google is SkyNet/Big Brother. 😀 I use Duckduckgo.
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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 🙂
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Thanks Beck. The sugar does need to be minimized but it was a delicious slice.
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I’ll just add that one to my baking list too- Miss Daisy should enjoy making it with me.
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Have fun in the kitchen with Miss Daisy..
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A perfect tea time treat, Sandra! 🙂
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Thanks Linda….
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shared this on my Hungry Mu FB – looks super delectable.
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Thanks, definitely a recipe to add to your baking list!
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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.
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Definitely a recipe to keep and make over and over, even those not glutinously challenged will love it!
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They taste every bit as good a they look.😊
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