Saturday, and life seemed to be returning to normal in Brisbane. We were on the “Road to Recovery”. One of the signs of this was that the West End Markets were back on. They had been completely covered with water when the Brisbane Flood happened. Somehow they had managed to clean up and get everything functioning for the markets a week later. So off I went. The fresh produce was so inspiring and my favourite Gympie Goats Cheese was there. I bought so much I had to make two trips to the car. And just so you don’t think I live on chocolate and cake I have included some photos of the produce I bought.

The bread and Gympie Goats Cheese was eaten so quickly by a group of 17 year old girls that dropped by, that I didn’t get a chance to photograph it.

Well after all this healthy produce I just had to go back to baking and I have always loved Peanut Butter Brownies.  The combination of sticky peanut butter and chocolate is just wicked and I figure if you are going to indulge you might as well go all the way. They worked out quite well, however next time I will put some flour in them. These have almond meal instead.

RECIPE

Ingredients:

500 grams semisweet chocolate, chopped (or chips) Best you can afford.
250 grams of butter
1 1/2 cups brown sugar
5 eggs
2 teaspoons vanilla
1 cups of almond meal1/3 cup of plain gluten free flour (or not)1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
1 cup peanut butter

Method

In a large bowl, melt the chocolate, butter and  and mix together until smooth. Whisk in the sugar until completely combined.

Add  3 of the eggs and whisk until combined, then add the remaining 2, plus the vanilla. Whisk until all the ingredients are just mixed – don’t overbeat.

Sprinkle the flour, almond meal, and salt on top of the chocolate mixture. Mix together well

Pour the batter into a greased and lined metal or glass pan.

Microwave the peanut butter about 30 seconds, until smooth and slightly runny.

Dollop tablespoons of peanut butter over the batter, and use a knife or spatula to swirl.

Bake at 350 F for 30 minutes. Do not overbake!

Place in the fridge overnight to make firm and then cut into squares.

Enjoy

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