A firm sweet treat favourite. Delicious brownie with a peanut twist.
Ingredients
- 180g (6oz) ground almonds
- 150g (5oz) flour (can be gluten free)
- 60g (2oz) light muscovado (you can use all one kind if you wish)
- 60g (2oz) dark muscovado
- 120g (4oz) cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 150g (5oz) good quality chunky peanut butter
- 225ml (7.5fl oz) water
- 225ml (7.5fl oz) olive oil
- 2 tbs vanilla extract
- 60g (2oz) good quality dark chocolate broken into small pieces
Method
Pre heat the oven to 150°fan/Gas Mark 4. Line a 20x30cm (8×12”) baking tin and line with baking parchment.
Put the flour, almonds, sugar, cocoa powder, baking powder, and salt in a bowl and mix together thoroughly to remove any lumps. Add a tablespoon of the peanut butter, the water, oil, vanilla extract, and chocolate and beat with a whisk for 2-3 minutes to combine. It wants to be like thick pouring cream, if a bit thick then add a little more water. Pour the mix into the prepared tin and smooth over until even.
Take the remaining peanut butter and put in stripes across the mixture using 2 teaspoons. Now take a knife and score the top surface, along the length of the tin about 3 cm apart, to create a pattern with the peanut butter.
If you want to make this into a dessert then add pouring cream or greek yoghurt (not vegan) to avoid the extra sugar and eat with stewed or fresh berries. Or you can make a chocolate sauce with cream and melted dark chocolate again avoiding the sugar.
Be warned, these are not perfect for diabetics though they are much better than anything you will buy commercially both for taste, health and blood sugar levels!
