This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients 

Dry

150 g Bakers' Magic Gluten free flour

230 g Caster sugar

1 1/2 tsp Baking powder

1/2 tsp Salt

 

Dark Chocolate

125 g Good quality dark chocolate

25 g Cocoa

25 g Butter (melted)

1 egg

95 g Sour cream 

 

Peanut Butter & White Chocolate

100 g Good quality white chocolate

150 g Peanut butter (I used crunchy)

1 egg

95 g Sour cream 

 

Chocolate - The dark chocolate I used contains ~70% cocoa solids & the milk ~34%. I used a mix of 25 g dark chocolate & 100 g milk chocolate.

 

Method

Turn oven on to 160 C.

Line a 20 cm x 20 cm pan with baking paper or a 26 cm x 17 cm slice tray. Have excess baking paper on two of the sides to use as handles to get the cooked brownie out of the pan. 

In a bowl mix together the dry ingredients. When the dry ingredients are uniformly mixed halve the mixture into separate bowls, it will roughly be 190 g.

Mix in 25 g of cocoa to one of the bowls. 

Melt the dark chocolate, milk chocolate (or your combination) & butter together. I put them both together in a microwaveable bowl, melt them on medium for ~1 min, give it a stir & then microwave for another 30 secs. An alternative is to put the chocolate & butter into a heat proof bowl, rest the bowl on top of a saucepan containing gently simmering water.

Melt together the white chocolate & peanut butter. I put them both together in a microwaveable bowl, melt them on medium for ~1 min, give it a stir & then microwave for another 30 secs. 

For each of the chocolate mixes you will need to add an egg & ~95 g sour cream. When the chocolate is melted (and not too hot) whisk in the egg. Add in the sour cream & stir until it is uniform.

Add the dark chocolate mix to the dry ingredients containing cocoa & stir to combine. 

Add the peanut butter/white chocolate mix to the remaining dry ingredients & stir to combine.

Start off by using ~1/3 of each mix - alternate putting blobs of both brownie mixes into the pan. Use a fork to merge the different mixes - the mix is reasonably sticky. Add another "layer" of blobs using another ~1/3 of each mix but this time put the other mix on top of the brownie batter already in the pan. Use a fork to level out the batter in the pan. Add the remaining brownie mixes to the pan, putting them on areas of the opposite brownie batter. Make it as level as you can.

 

Bake at 160 C for 40 - 50 mins. The time will depend on your oven. When it is close to the 40 mins insert a skewer into the brownie. If the skewer comes out with a few crumbs the brownie is ready, if it doesn't leave the brownie for longer.

Bring the brownie out of the oven & place on a cooling rack.  

This is the really hard part. Allow the brownie to cool completely before removing from the pan & cutting in to it.