We’ve got a wonderful recipe for you this week – delicious peanut butter brownies. And there’s a bonus for some of our readers who have certain dietary requirements.
This peanut butter brownie recipe is taken from a cook book of low FODMAP dishes. FODMAP is an acronym for “fermentable oligosaccharides, disaccharides, monosaccharides and polyols”. It’s a diet recommended for people suffering from Irritable Bowel Syndrome (IBS), Crohn’s Disease, functional bowel disorder, Inflammatory Bowel Disease and Coeliac Disease. Don’t let the fact that you’ve got a healthy digestive tract make you think that this brownie’s not for you – it’s amazing!
Slightly crispy on the outside… soft, sweet, chewy and gooey on the inside. Eat it hot or cold… on its own, with a scoop of vanilla ice cream or thick pouring cream.
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
Preheat the oven to 200°C/400°F/Gas Mark 6
Grease a 30 x 20cm (12 x 8 inch) brownie tin and line it with parchment paper
Put the butter, chocolate and crunchy peanut butter into a heat-proof bowl on a saucepan of simmering water over low heat and warm until just melted
In a separate, small saucepan, gently warm through the smooth peanut butter
Put the eggs, sugar and salt into a large bowl and whisk until the sugar has dissolved
Using a rubber spatula, stir in the melted chocolate mixture and self-raising flour
Scrape the mixture into the prepared tin
Drizzle over the smooth peanut butter in 3-4 straight lines, then 'drag' through the peanut butter with a skewer or toothpick to create a marbled effect
Bake for 20 minutes, until the cake is just firm to the touch, but has a slightly fudgy texture
Allow to cool in the tin for a couple of minutes then lift out the block onto a board using the lining paper and cut it into 6-9 squares
Serve warm or cold, on its own or with a scoop of ice cream or pouring cream
Before I begin, I simply must share the fact that Justin thinks these marzipan chocolate brownies were the best brownies he’s ever eaten!
I’ve probably said this in the past, but Justin isn’t the biggest chocolate brownie fan in the world. If he was, I’d be making them every few days, because I adooooore them.
The addition of the ganache and marzipan layers give extra dimensions to the dark chocolate gooeyness.
Justin’s usual grumbles about brownies involve words like – stodgy, claggy or even dry. These additions seem to have banished all those worries!
And I followed this recipe simply as a way to use up left over home-made marzipan from last week’s Simnel cupcakes. What a great result – brownie harmony in the house!
The layers make very attractive slices too – very tempting – perfect for having on the counter of our combined vintage shop & café which we sometimes dream of!
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
For the brownie layer
Preheat the oven to 180°C/350ºF/Gas mark 4
Grease & line a 20cm/8-inch square cake tin with parchment paper
Melt the dark chocolate and butter together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water)
Stir to incorporate
Whisk the eggs and sugar together well
Mix in the chocolate mixture
Fold in the flour and cocoa powder
Pour the batter into the baking tin
Bake for 15-20 minutes or until just baked
For the ganache layer
Melt the dark chocolate and double cream together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water)
Stir to incorporate
Once the brownie layer has cooled, pour the ganache over and spread evenly. Allow to firm up before embarking on the next layer
For the marzipan layer
Put the ground almonds, icing sugar, almond extract and egg white into a food processor and combine until a thick ball of dough is formed
Turn the paste out onto a work surface and knead it a few times. Roll it into a ball, wrap in cling film and refrigerate whilst waiting for the ganache layer has firmed up
Liberally sprinkle some icing sugar on a work surface and roll out half of the marzipan to about ½cm thickness
Cut to size to cover the 20cm/8-inch square brownie layer
Any unused marzipan will keep - covered in cling film - for a month in the fridge or 6 months in the freezer
For the chocolate layer
Melt the dark chocolate and pour evenly over the marzipan. Allow to set completely before 'cutting off the crusts' and slicing into portions
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H is for Home Harbinger https://hisforhomeblog.com/
Justin and I share similar tastes in a lot of things, desserts are not one of them. He prefers lemon tarts & drizzles – cream cakes too. I adore chocolate fudge cake, death by chocolate, chocolate brownies… you get the picture! We do occasionally have common ground; we both like carrot cake and baked vanilla cheesecake.
Last week I was lamenting his lack of love of brownies when he said, “Coconut brownies might tempt me”. That was all the encouragement I needed to whip up a batch.
I made it with cocoa instead of the usual dark chocolate and used less butter than would be usual as I wanted a dryer, less dense and chewy texture.
He hasn’t said whether he liked it or not. All I know is that it didn’t hang around for long!
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