Today I am very happy to present you a young and self-taught French pastry chef: Manon Billard.

I discovered the work of Manon via her Instagram page: her sparkling creativity and incredible talent struck me immediately .

Going through her photos, you can easily spot her passion and determination that make her move forward and set new challenges to constantly improve herself: réligieuses, éclairs, choux à la crème have no longer secrets for her…!

For Baci di Dama, Manon has chosen to share her easy and quick recipe to make delicious gluten free brownies with peanut butter.

Hope you’ll enjoy it.

Thank you so much Manon!

gluten free brownie with peanut butter


Place the butter and the chocolate into a medium pot and melt over a medium heat.

Stir until all the chocolate has melted and mixed in.

Turn off the heat and add the sugar.

Add the sifted flower, the baking power, the salt, stir all the ingredients until perfectly mixed.

Add the eggs one by one and beat energetically between one egg and the other.

Add half of the peanut butter and stir until you get a smooth dough.

Add the caramelised peanuts.

Preheat the oven to 170°C.

Take a square cake pan, add some greaseproof paper, pour the mixture in the pan, add the other half of the peanut butter on top with the help of a coffee spoon. With a tooth-pic, draw lines in the peanut butter all over the surface of the mixture.

Bake for about 17 minutes but please do keep an eye on the brownie after the first 10 minutes of baking: it is important that the brownie is not too cooked and that it stays soft inside.

Use a tooth pic to check if ready.

Leave to cool before slicing into squares.

pS If you would like to get to know more about Manon, have a look at my interview to her right here.

gluten free brownie recipe


Cake pan 20×20 cm
– 130g dark chocolate (about 50%)
– 100g butter
– 100g caster sugar
– 60g rice flour
– 1 coffee spoon baking powder
– 1 pinch of salt
– 3 eggs
– 100g peanut butter
– caramelised peanuts
Recipe by Manon Billard



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