Gluten-free peanut butter chocolate brownies


  • 75g unsalted butter
  • 300g dark chocolate, at least 35% cocoa solids
  • broken into pieces
  • 100g smooth peanut butter
  • 4 large eggs
  • 50g granulated sugar
  • 1 tablespoon vanilla extract
  • 50g unsweetened cocoa
  • 2 tbsp. brewed coffee (or water, if preferred)
  • 1 tsp instant coffee granules (optional but recommended, to bring out the chocolate flavour)
  • 75g dark or milk chocolate
  • 50g smooth peanut butter


  1. Preheat your oven to 150c (fan)/ 170c/ Gas mark 4
  2. Line a 22inch square cake tin with foil and grease.
  3. Melt the chocolate in a large bowl in the microwave for 30 seconds, or over a bain-marie.
  4. Add the butter, peanut butter and brewed coffee or water and microwave for a further minute.
  5. Whisk the mixture until smooth. If necessary, heat in 10 second bursts until the mixture can be whisked smooth.
  6. Add the eggs, sugar and vanilla an whisk until smooth.
  7. Add the cocoa and instant coffee, and whisk until smooth.
  8. Pour the mixture into the cake tin, and smooth top top with a spatula.
  9. Bake for 30-35 minutes, or until the edges are set. Check the cake is cooked by inserting a skewer or cocktail stick comes out clean 
  10. Place cake tin on a rack and allow the brownies to cool completely; usually ~2 hours.
  11. Melt the chocolate for the topping in the microwave for 1 minute, followed by 10 second bursts, or using a bain-marie. Stir until smooth and drizzle over the brownies using a spoon.
  12. Melt the peanut butter for the topping in the microwave, for about 45 seconds. Drizzle over the brownies using a spoon.
  13. Refrigerate the brownies to set the topping before slicing and serving.