So it turns out that brownies are the most searched for item on this blog. And I only have two recipes (til now! and one of them is technically blondies!). Therefore, I have decided to fix this! With a super-indulgent, nothing-like-the-other-two, so-rich-you-need-to-eat-it-with-ice-cream portion of chocolatey goodness.
They’re definitely a treat – but sometimes that is just what you need. There’s some healthy wholesome stuff in there too – apple puree, peanut butter, raw cacao – but no, I would recommend it for breakfast every day (but maybe for one day, if you really need that pick-me-up 😉 ).
It’s a strange ol’ world out there at the moment, and most of us are finding that some of our usual foods are not available but these ingredients are all easy to find or substitute. If you can’t find unsweetened applesauce/apple puree – it’s really easy to make by steaming peeled apple chunks for 15 minutes and then pureeing in a food processor. Or just use a different fruit puree (pear, banana). The chocolate can be whatever you have (I wholeheartedly endorse using an easter egg that you have no idea if you will be able to give to someone else now). Cacao powder can be cocoa powder. Peanut butter can be switched to almond butter, tahini or similar. And rice flour can be a GF flour blend (or non-GF if you can tolerate it).
The lockdown can take away a lot – but it will not take away our baking tasty things. Stay safe folks and enjoy!
- 2 large bars/200g dark chocolate, roughly chopped
- (optional) another ½ large bar/50g dark chocolate, chopped
- ¾ cup/200g unsweetened apple puree (applesauce)
- ¼ cup/25g cacao powder
- ⅓ cup/55g rice flour
- ½ tsp bicarbonate of soda
- 1 tsp vanilla extract and/or 1tsp cold black coffee
- pinch of salt
- ¾ cup/200g peanut butter
- 2 Tbsp icing sugar (powdered sugar)
- Preheat the oven to 175C
- Melt the 200g of dark chocolate (not the extra 50g if you’re using it) in a glass bowl over a saucepan of barely simmering water (the bottom of the bowl shouldn’t touch the water). When smooth and melted set aside for at least 10 minutes.
- Add the apple puree, cacao powder, rice flour, bicarbonate of soda, salt, vanilla and/or coffee to a large bowl. Pour in the melted chocolate and stir until the mixture is just combined.
- Now stir in the extra chocolate chunks (if using).
- Pour the mixture into a greased pan and smooth it out. I used a 19x24cm (7.5×9.5″) pyrex that I usually make lasagne in.
- Mix the peanut butter and icing sugar together and then blob this mixture on top of the brownie batter. Use a chopstick or skewer to swirl it into the batter.
- Bake for around 30 minutes, until it looks nearly set (the peanut butter will set completely as it cools).
- Leave to cool until cutting into rectangles, squares or whatever shape brownie you fancy. These are a little crumbly so you may find yourself eating parts that break off (such a shame!).