Author: Almost Bourdain (http://almostbourdain.blogspot.com)
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Ingredients
85g butter (I use non-dairy margarine)
¼ cup smooth peanut butter
1¼ cup milk chocolate chips (I use non-dairy chocolate chips)
1 cup plain flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
Instructions
Preheat the oven to 180C. (350F)
Whisk the flour, baking powder and salt together in a medium bowl and set aside.
Using a stand mixer or a hand mixer, cream the butter, peanut butter, light brown sugar, and vanilla extracts on medium speed until well combined, about 1 minute.
Increase the mixer speed to high and beat for 15 seconds. Stop the mixer, scrape down the sides of the bowl, and add the egg.
Blend on medium speed for 30 seconds.
Add the dry ingredients and combine on low speed until just a few dry streaks remain.
Add the chocolate chips and mix for a few seconds until combined.
Scrape the batter into a greased and lined 10-inch round cake tin.
Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes.
Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake.
Recipe by mommy's two cents at http://mommystwocents.com/2012/11/im-grateful-for-allergies/