It all began last month, when I took a trip to London's gem, Borough Market. I came across The Cinnamon Tree Bakery, discovering their Tahini Salted Caramel brownie. Trust me, it's life-changing; I've been craving it ever since. So, I took on the challenge to create an equally epic brownie...a perfect balance of decadence and richness,yet gloriously moist (yes, I said it).
Ingredients:
75ml of coconut oil (melted)
1/4 cup of nut butter (Pip & Nut's Crunchy Maple Peanut adds a great texture and sweetness)
1/4 cup of coconut sugar
1/4 cup of maple syrup
4 dates (soaked in boiling water)
75ml of plant milk
1/2 cup of cocoa powder (the darker the better, Green & Black's works great)
1 tsp of baking powder
1 tsp of vanilla essence.
1/4 cup of flour
1/4 cup of ground almonds
3 tbsp of peanut butter (to swirl through at the end)
Method:
Preheat the oven to 175 degrees celsius.
Blitz together the dates, plant milk and vanilla essence until smooth.
In a bowl, combine together the coconut oil, nut butter, coconut sugar and maple syrup. It should form a caramel consistency.
Add the blitzed mixture to the bowl and incorporate.
Gently fold in the cocoa powder, ground almonds and baking powder.
Sieve the flour and fold in until smooth.
Line a baking tin with greaseproof paper, transfer the mixture to the tin.
Dollop the tablespoons of peanut butter randomly, and using a knife gently swirl it through the mixture.
Bake in the oven for 20 minutes. Once cooked to the desired consistency, remove from the oven and leave to cool for 10 minutes in the tin before removing it and leaving it to cool completely.
The size of the tin you use will affect the texture of the brownies and how long they should be cooked for. So, always keep an eye on them in the oven, to make sure they cook to your desired consistency.
I used a small tin (approx 7.5" x 5.5") as I prefer a thicker and fudgier brownie.
In case you were wondering, these brownies are suitable for vegans, vegetarians, pescatarians, flexitarians...pretty much everyone . If you are gluten-free, make sure to use a gluten-free flour and baking powder!
Enjoy every mouthful.