STEP 1: Preheat your oven to 170° then lather your egg yolks with the sugar. I used a robot to double the volume but you can whip it, it works too
STEP 2: In a saucepan, melt your butter with 50g of chocolate. So it will surprise you because there is more butter than chocolate but that’s what makes this gluten-free brownie lighter. If you want to put 200g of chocolate as the basic recipe, now is the time! Put 150g instead of 50g and keep 50g for the rest)
STEP 3: In a bowl, whip your egg whites with a pinch of salt then incorporate this preparation with yolks and sugar. Then add your chocolate and butter mixture.
STEP 4: Sift (if possible) your flour and cocoa in your preparation and mix gently so as not to break your egg whites too much.
STEP 5: Take a brownie pan (preferably square) and put baking paper on it before pouring your gluten-free brownie preparation. Finally, add 3 to 4 tbsp of peanut butter on your preparation and with a toothpick, spread the peanut butter on the surface.
If you decided to follow my recipe with the 50g of chocolate, it is normal that peanut butter does not stay super well on the surface.
STEP 6: Finally, break the remaining 50g of chocolate into chips, then put them in your preparation. Go to the oven for 25 to 30 min. Watch your cooking! When cooked, you can add a little peanut butter on top and a pinch of coarse salt.
Enjoy! I look forward to your feedback on this gluten-free peanut butter brownie.
Chloé
