PEANUT BUTTER MOCHI BROWNIES

Recipe by Mariza Ebersohn @lifeinthesouth.co

INGREDIENTS

• 250g self-rising flour
• 50g glutinous rice flour
• 220g castor sugar
• 90g brown sugar
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup smooth or crunchy peanut butter
• 135ml plant-based milk
• 180ml coconut oil, melted
• 1½ teaspoon vanilla extract
• caramel chocolate chips
• more peanut butter to top
• chocolate chips, if you like
• sugar to sprinkle before baking

METHOD

1. Preheat the oven to 180°C. Line a square brownie baking tin with parchment paper.
2. In a bowl, combine all the flour, sugars and salt, sifting everything so there are no lumps.
3. Mix the peanut butter, and the rest of the wet ingredients and then add them to the bowl with the flour. Mix well with a spatula until smooth. The batter can be slightly thick depending on the rice flour.
4. Fold in some chocolate chips, mix, and stir well.
5. In a small bowl, heat the peanut butter for a few seconds until melted. Drizzle the peanut butter over the brownie mix and add a few sprinkles of sugar, make swirls with a knife.
6. Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin.
7. When fully cooled, remove from the tin. Slice into squares and enjoy!

TOP TIP: Keep in the fridge for up to three days or freeze a few for those much-needed brownie days!