Peanut Butter Jelly Brownies
Do you like the brownies as much as we do? Try our Baked Hot Fudge Brownie Pudding and our Raw Chocolate Orange Brownies
The best kind of swirls!
If (when) you remake these delicious brownies don't forget to tag me! I love seeing your amazing recreations #LiviasKitchen
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
- 200g frozen strawberries (1 ½ cup)
- 90g smooth peanut butter (1/3 cup)
125ml maple syrup (1/2 cup)
125ml almond milk (1/2 cup)
210g ground almonds (2 cups)
30g buckwheat flour (1/4 cup)
25g cacao powder (1/4 cup)
30g coconut sugar (1/4 cup)
A pinch of salt
35g chopped dark chocolate
- Strawberry jam
65g smooth peanut butter (1/4 cup)
Makes 12 brownies.
Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
Start making the jam by heating the strawberries on a low heat, stirring occasionally, until they defrost.
When the strawberries have defrosted start mushing them with a fork. Bring them to a boil and leave them to boil until they thicken (for about 10-15 minutes). Once done leave to cool on the side.
Make the brownie by mixing all of the ingredients until they’re combined.
Line a tin (24.5 cm x 17 cm) and pour in the brownie mix. Smooth the top and dollop on the jam and peanut butter. Make swirls by going around in the mix with a knife.
Bake for 20 minutes and leave to cool.