Be careful not to overcook the outside – under is better than overdone with this one.
Serves – 12-14 x 2cm
Ingredients
- 150g Plain Flour
- 230g Coconut sugar
- 80g Cacoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 60g Peanut butter (original recipe used smooth and said thinner the better, though crunchy seemed to work fine).
- 110ml Water
- 110ml Extra virgin olive oil/ Veg oil
- 1 ¼ Tbsp Vanilla extract
- 50g Dark Chocolate (Original recipe 25g) – broken into small chunks.
- 60g Raspberry jam – optional
- 40g Mixed frozen fruit / Raspberries – or swap out for dried sour cherries.
- 50g Walnuts (Original recipe was 1 Tbsp broken peanuts) – broken into pieces.
Method
- Add the flour, sugar, cacoa, baking powder and salt into a large bowl and mix well.
- Add 15g peanut butter, the water, oil and vanilla extract; whisk/blend well.
- Add the small chunks of chocolate, walnuts and if using the sour cherries and fold in.
- Use the spatula to empty the mix into the silicon cake mould (20cm round), and smooth it out so it goes all the way to the egdes.
- If using the jam, spread over the top of the brownie mix.
- Add the peanut butter to different parts of the top of the brownie and drag/swirl randomly.
- Place the fruit randomly on top and push into the brownie mix.
- Place in the Remoska and cook uncovered for 20mins.
- Cover with Aluminium foil and cook for a further 33 mins – check with a cocktail stick on the outside edge of the brownie.
- It should be baked until cooked, but still squidgy in the middle (try to avoid the outsides drying out and getting too brown, you ant to take it out sooner than you think – the middle will still be soft and maybe even wobbly, but it will cool down to gooey perfection).
- Take the mould out of the Remoska and place on a cooling rack and cool to almost room temperature.
- Turn out using the cooling rack and then turn the correct way up onto a chopping board.
- Cut into 12/14 pieces and Enjoy 😊
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