Tuesday, March 25, 2014

Week Day Dessert

 Chocolate peanut butter spelt brownies

(Inspired by Ricardo's Nutella brownies)

  • 125 ml (1/2 cup) spelt flour
  • 1 ml (1/4 teaspoon) salt
  • 2 large eggs
  • 125 ml (1/2 cup) Nutella or other chocolate spread
  • 125 ml (1/2 cup) crunchy natural peanut butter (or smooth + 2 tablespoons crushed peanuts)
  • 125 ml (1/2 cup) brown sugar
  • 125 ml (1/2 cup) butter, melted
  • Pre-heat the oven to 170C (325F). Line a 20 cm (8x8 inch) square cake pan with parchment paper.  Butter the 2 other sides.
  • Whisk together spelt flour and salt.
  • Beat eggs, chocolate spread, peanut butter, brown sugar and vanilla extract until smooth.
  • Add the butter and mix for 30 seconds.  Fold in the flour mixture.
  • Transfer the batter to the prepared pan and bake in the center of oven for 35-40 minutes until center is set, but not firm.  Let cool.  Remove from pan and cut into 9 squares.
Take it one step further: Microwave a brownie for 15 seconds (or until warm).  Place a scoop of vanilla ice cream on the brownie.  Drizzle with chocolate sauce, and finish with roughly chopped peanuts.


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