I am a sucker for the peanut butter and chocolate duo but I think the combination of peanut butter and jelly is just perfect. PB&J couldn’t fault if it tried, but it would never even try.
Especially when you are dealing with high quality PB+J and combine it with dense, dark chocolate brownies. That’s a match made in heaven.
I wanted to refine my baking skills and have been venturing into (very basic) but delicious baking. Jackson isn’t mad about this.
I used Henri Jones Co Raspberry and Chia Jam (HOMAGOSH my new favorite) and just your trusty ole peanut butter. I did have my eye on Fix and Fogg peanut butter but they don’t sell it anywhere in Melbourne. Fingers crossed that will change ASAP.
I used a gluten free dark chocolate brownie recipe and reveled in PB+J brownie goodness for days…. mmmmm. Are you a PB+J Fan?
I am going to leave you here because.. well the words just aren’t flowing today but I would love it if you shared your brownie secret’s with me.. go on!
If you’re feeling extra fancy you could try making your own peanut butter at home, using this recipe.
If you like this recipe please share it on social media. All links below the recipe!
Have a wonderful day, Bec xo
- 200g unsalted butter, chopped
- 200g dark chocolate, broken into pieces
- 1/3 cup brown sugar
- 1/3 cup rice malt syrup/maple syrup/honey
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup gluten-free plain flour (I used millet)
- 2 tablespoons cocoa powder
- 1/2 peanut butter
- 1/2 cup jam of your choice
- Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
- Heat butter, chocolate, sugar and syrup/honey in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
- Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
- Pour brownie mixture into pan. dollop the peanut butter and jam ontop and swirl using a toothpick, skewer, end of a spoon or something thin.
- Bake for 20-25 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
- I only let it stand for 1/2 a day but they were better the next day once they had set a bit more in the fridge