For the Love Of Peanut Butter
When peanut butter and chocolate come together what does that end up with “irresistible” treat I say. My craze for peanut butter continues and this time I decided to add it to my homemade chocolate brownies and instead of adding the peanut butter to the batter mix, it turned out into a peanut butter sandwich. This way I can taste the crunchy peanut butter followed by the fudgy chocolaty brownies. To add to nuttier flavor pecan buts and coconut is added into the mixture making it even more moreish and rich.
The idea is quite simple and makes a delicious combination of rich chocolate and crunchy peanut butter all in one little treat. Peanut butter is an ideal spread sandwiches, crackers, toast and also to plain yoghurt, your protein shakes to give that super tasty nutty flavour with all the nutritional benefits.
I have always been a great fan and have a big craze about peanut butter. I remember when I was very little one morning I woke up and decide I wanted peanut butter on my bread for breakfast, and that day we had no peanut butter in the house – spoilt Brinda started to cry, so my mum had to send someone to the shop to buy a jar of peanut butter so I could have breakfast. Yes I was a bit spoilt but most importantly mum would do anything to make us happy, now when I think of such things it makes me realise how lucky we are to have parents who would always provide and made us happy.
Let’s continue onto my craze for peanut butter even now I always have jar at home and I add to almost anything – from sandwich to cakes, yoghurt and many of my cooking. I used to feel quite guilty eating peanut butter until I started reading about it and realised peanut butter does not contain any butter at all. The creamy texture is simply the result of the paste in the peanut making it resemble butter.
Peanut butter is packed with goodness, oh yes I am sure you might be thinking packed so much calories how can this be good for us. Well let me tell you it contains fibre and protein both together that makes you feel full up quickly therefore you don’t eat much. Peanut butter is also full of good nutrients, antioxidants and minerals such as Vitamin E and B12, Magnesium and Potassium all important elements much needed to keep a healthy heart and overall good digestive system, reduced tiredness and fatigue. Peanut butter does contain fat for sure but it is the monounsaturated fat which is the healthy fat option.
I can consume peanut butter at any point in the day providing me with a good source of long lasting energy especially when I have a long tiring day – No guilt feeling.
- 200 gms Gluten free flour (can be substituted with plain flour for a non Gluten Free Brownies)
- 100 gms unsalted butter (soft, almost melted)
- 175 gms dark muscavado sugar
- 100 gms Cocoa powder
- 75 gms desiccated coconut
- Handful of pecan nuts (optional)
- 3 eggs
- 1 tsp bicarbonate of soda
- 2 tsp coffee granules
- 2-3 Tbs liquid milk
- 150 gms crunchy peanut butter – beat to a soft paste and set aside
- Preheat the oven to 180C/350F/Gas 4.
- Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
- Prepare the ingredients; sieve all the dry ingredients in a bowl. Chop the nuts coarsely and set aside.
- In a clean bowl, cream together the butter and sugar until pale and fluffy.
- Beat in the egg one at a time, beat well after each addition. If the mixture splits, just add one tablespoon of flour and mix well.
- Dissolve the coffee granules in two tablespoons of warm water, leave to cool then add to the mixture.
- Gently fold the dry ingredients into the wet mixture. Add some milk and fold in gently.
- Fold in the chopped nuts to a fairly wet batter mixture.
- Spoon the brownie batter into the prepared tin and level out the top with a spatula.
- Bake in the oven for 25-30 minutes. Test using a skewer, if comes out clean turn the oven off. Allow to cool in the tin for ten minutes, and then turn on a wire rack to cool.
- Cut the brownie in half spread with the softened peanut butter and sandwich together.
- To serve, cut into little squares (dust with either cocoa powder or with icing sugar, your choice). I personally prefer to have them as they are.
Brinda’s Note: For a vegetarian version, simply replace the eggs with 125mls plain yoghurt. This cake can be made in advance and will keep well for up to one week in a sealed container that if you are can resist the temptation……..