Gluten Free Peanut Butter and Jelly Brownies

For a different take on a classic brownie, I have added an American twist of peanut butter and jelly (Strawberry Jam to us British folk)!
It’s really moreish and perfect as the nights are getting darker and you want a bit of indulgence. As always, this recipe is gluten free. I hope you enjoy it!


  • 300g Dark Chocolate
  • 100g Salted Butter
  • 200g Caster Sugar
  • 3 free-range eggs
  • 50g Cornflour
  • 30g Cocoa Powder
  • Pinch of Salt
  • 100g of Dark Chocolate Chunks
  • ½ Jar of Raspberry Jam
  • 100g Salted Peanuts
  • 100g of Frozen Raspberries

Peanut Butter Custard (taken from Jamie Oliver’s Comfort Foods)

  • 250ml semi-skimmed milk
  • 1 vanilla pod
  • 2 large free-range egg yolks
  • 50g golden caster sugar
  • 1 heaped tbsp corn flour
  • 20g unsalted butter (at room temperature)
  • 2 heaped tbsp smooth peanut butter


For the Brownie

  1. Line a medium baking tray with parchment, melt the butter in a pan over a medium heat; once melted turn off the heat and add the chocolate and allow to melt in the residual heat.
  2. In a separate bowl add the caster sugar.
  3. Add the warm chocolate and butter mix to the sugar and combine.
  4. Add the cornflour, cocoa powder and salt.
  5. Finally, add the chocolate chunks to the mix.
  6. Spread this onto the lined baking tray.

For the Custard

  1. Add the milk to a pan and bring to the boil.
  2. In a separate heat proof dish add the egg yolks, sugar, cornflour and soft butter then combine with a whisk.
  3. Slowly pour in the milk and stir; add this back to the pan and heat on low until it has thickened.
  4. Add the peanut butter and stir.
  5. Distribute randomly to the brownie mix along with the jam and frozen raspberries then use a teaspoon to swirl this through the brownie.
  6. Bake in the oven for 25-30 minutes at 180 degrees in a fan oven and 200 degrees in a standard oven.
  7. Leave to cool slightly and then enjoy on it’s own or with a scoop of Vanilla ice cream.

Pennie x

P.S. Remember to post your photos of this recipe on our Facebook page or tag us on instagram @prewettsglutenfree or Twitter @Prewetts1872

Prewett’s on the shortlist for prestigious ‘free-from’ food award

Prewett’s on the shortlist for prestigious ‘free-from’ food award

Two great tasting biscuits from the Prewett’s gluten free range have been shortlisted for a prestigious ‘FreeFrom Food Award’.

Prewett’s Chocoful and Prewett’s Rich Triple Chocolate Cookies were selected by the judging panel as finalists in the ‘Tea Time’ category in recognition of their delicious taste and product innovation.

‘Chocoful’  is a gluten free and individually wrapped chocolate coated biscuit bar while ‘Gorgeously Gluten Free Rich Triple Chocolate Cookies’ are all-butter cookies crammed with white and dark chocolate chunks and half-dipped in Belgian milk chocolate.

Both products feature eye-catching packaging that focuses on the quality of the biscuits. Chocoful is stocked by Sainsbury’s and Morrisons, and the Rich Triple Chocolate Cookies are available in Asda and Waitrose.

The Prewett’s biscuit and cookie range is manufactured by Gateshead based Northumbrian Fine Foods (NFF) – a company with over 100 years of biscuit manufacturing tradition and expertise.

David Wood, business development director for NFF, said: “We are thrilled that these two products in the Prewett’s gluten free range have been shortlisted for a FreeFrom Food Award. We take great care in the manufacture our biscuits and cookies, and being selected as a finalist is recognition of the high quality of our products.”

The FreeFrom Food Awards are now in their 10th year and are the industry’s only dedicated awards in the ‘free-from’ food sector. The winners will be announced in London on 28 March at an event hosted by celebrity chef Antony Worral Thompson.