Just in case you have not eaten enough sweet morsels over this holiday season, here is another that is just delish and something you have to try. This recipe came about from sheer desperation. It was one of those moments when I was craving something sweetish and the pantry shelves just stared back at me with nothing ready-made on option.
It was time to get back to basics and raid the shelves for two of my favourites ... peanut butter and Nutella. Pull a few staples from the fridge and presto ... a delish dessert baked in the oven in less than 10 minutes.
What I really like about these brownies is they are not too sweet as the peanut butter and coffee cuts through the hazelnut chocolate spread, so a really good balance.
To serve, I spread a little extra Nutella on the top of the cooled brownie and for the saucy base, I whipped up one of those instant pudding mixes - caramel to be exact. For a little festive snow, dust some icing sugar and serve.
Peanut Butter, Coffee & Chocolate Brownies
Serves 4
60ml Nutella chocolate spread
60ml smooth peanut butter
1 eggs
1 teaspoon vanilla essence
1.2 tsp instant coffee
5 Tbsp flour
1/2 tsp baking powder
Preheat to 170'C (350'F). Add Nutella, peanut butter and egg to a bowl and mix by hand with a spatula to combine all well.
Add vanilla essence and coffee to a small ramkin and stir until the coffee has dissolved. Add coffee liquid, flour and baking powder to the chocolate mix and stir thoroughly by hand until all is mixed well.
Add mixture to a small square oven dish, lined with baking paper. Spread mix smooth over the top with the back of a spoon. Bake for 11 minutes, or until a skewer removes clean and allow to cool before slicing.
Enjoy ...
~ Michelle ~
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