Treat yourself, and those around you, to these delicious, peanut butter swirled brownies. Not only do they look pretty, the nutty flavour cuts through the sweetness to ensure they're not too sweet, which means seconds may be on the cards.
- 175g (6oz) of unsalted butter, plus extra for greasing
- 200g (7oz) of plain dark chocolate, broken into small pieces
- 75g (3oz) of crunchy peanut butter (free from high-fructose corn syrup)
- 125g (41/2oz) of smooth peanut butter (free from high-fructose corn syrup)
- 3 large eggs
- 175g (6oz) of caster sugar
- 1/4 tsp of salt
- 50g (13/4oz) of gluten-free self-raising flour
- Preheat the oven to 200°C (400°F), Gas Mark 6. Grease a 30 x 20cm (12 x 8 inch) brownie tin and line it with nonstick baking paper.
- Put the butter, chocolate and crunchy peanut butter into a small saucepan set over low heat and warm until just melted. In a separate saucepan, gently warm through the smooth peanut butter.
- Meanwhile, put the eggs, sugar and salt into a large bowl and whisk until combined. Using a rubber spatula, stir in the melted chocolate mixture and flour.
- Scrape the mixture into the prepared tin. Drizzle over the smooth peanut butter in 3–4 straight lines, then ‘drag’ through the peanut butter with the tip of a sharp knife to create a marbled effect.
- Bake for 18–20 minutes, until the cake is just firm to the touch, but has a slightly fudgy texture. Leave to cool in the tin for 1–2 minutes, then lift out the block onto a board using the lining paper and cut it into 12–16 squares. Serve warm or cold.
Recipe courtesy of The Low FODMAP Recipe Book by Lucy Whigham (Aster, £14.99)