RECIPES BY Rhiannon Lambert

Peanut Butter Brownies

  • 45 minutes
  • 16
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Essential ingredients

100g oats (gluten-free)
1 tsp bicarbonate of soda
40g cacao or cocoa powder
175g + 50g peanut butter, crunchy or smooth
2 tsp vanilla essence
120ml plant-based milk
80g maple syrup
80g coconut or regular sugar
50g chocolate chips


  1. Preheat oven to 160Fan/180*C and line an 20cm x 20cm baking tray with parchment paper.
  2. Blitz the oats in a food processor until they reach a fine meal. Pour into a bowl and stir in the bicarbonate of soda and cacao powder.
  3. Add 175g peanut butter, vanilla essence, milk, maple syrup and coconut sugar to the blender and process until smooth.
  4. Spread the brownie batter into the lined pan. Spoon over the remaining peanut butter and drag a knife through top to make swirls.
  5. Bake for 20-25 minutes or until firm to touch in the center.
  6. Remove from oven and allow to cool in the tray 15 minutes before cooling fully on a wire rack. Once cool, cut into squares.