Don’t worry about getting the swirl on these brownies ‘just right’. Sometimes the messiest swirls look the best. If you would like to add some crunch to these brownies, stir through a handful of chopped walnuts or pecans with the almond meal.
160g dark chocolate, broken into pieces (see Variation)
100g (1/2 cup) preferred brown sugar (see Tips)
120g (1/2 cup) macadamia oil (or your preferred unrefined oil)
1 tsp pure vanilla extract
160g (1 1/3 cups) almond meal (ground almonds)
60g (2 tbsp) natural peanut butter, warmed (see Tips)
1. Preheat oven to 180°C (160°C fan). Grease and line a square cake tin (20cm) with baking paper and set aside.
2. Gently melt chocolate (either in a heavy-based saucepan over stovetop or in a microwave-proof bowl in the microwave), stirring occasionally, until chocolate is melted and smooth. Set aside.
3. In a large bowl, whisk together the eggs, sugar, oil and vanilla. Add melted chocolate and whisk until combined. Stir though almond meal.
4. Pour mixture into prepared tin. Drizzle over the warmed peanut butter and gently run a skewer through the drizzle to create a swirl pattern. Bake for 35 minutes or until just cooked. Leave in tin to cool for 10 minutes before transferring to a wire rack to cool completely. Cut into 16 squares and serve.
- Use your preferred brown sugar in this slice, either regular brown sugar or a less refined option such as rapadura sugar (panela) or coconut sugar. (Note that the weights of these sugars can vary, so the gram measurement will be more accurate than the cup measurement.)
- The peanut butter should be warmed to a runny consistency. To warm, spoon into an ovenproof bowl and place in the pre-heating oven for about 5 minutes or until runny.
- Dairy-free brownies: To make these brownies dairy-free, simply source a dairy-free brand of dark chocolate.