Peanut butter crispy brownies

These are SO rich. And addictive. And tasty. Did I say they were `rich? Gosh serve these with a little whipped cream or ice cream for a dessert or just as they are for a midday snack. I mean treats are for all times of they day.

I usually snack on a chocolate sauce made from maple syrup, cacao powder and coconut oil. Then I dip sweet, juicy dates in it and mmm. Then I thought- peanut butter! chocolate + peanut butter = heaven. Chocolate + peanut butter + dates = i don't even know, what's better than heaven?

Then why not put that into a brownie. Date brownies aren't the greatest, I'll admit but having a simple sweet almond flour brownie instead of the dates is a perfect substitute. Stick it all together and BAM you've got this recipe.

These were a little too rich even for me so to lessen the chocolate, I added some puffed brown rice which actually complimented them amazingly.

Peanut Butter Crispy Brownies

Serves: 12

Ingredients

For the brownie

• 80g almond flour

• 168g dark chocolate ( I use Lindt 85%)

• 9g cacao powder

• 1/2 tsp salt

• 112g coconut oil

• 2 eggs, beaten lightly

• 100g coconut sugar

For the top

• 35g 70% dark chocolate

• 40g crunchy peanut butter ( in the photos i used smooth then added peanuts but crunchy is best!)

• 20g puffed brown rice

For the ganache

• 52g melted coconut oil

• 26g cacao powder

• 1tbsp maple syrup

• salt flakes, to sprinkle

Method

- Preheat the oven to 180 degrees c. Line a smallish tray with tin foil.

- Start by making the brownies base. Melt the coconut oil and chocolate in a small saucepan over a low heat, stirring constantly.

- Remove from heat and stir in sugar. Allow to cool.

- Whisk in the egg slowly until smooth and glossy. It may be slightly grainy, so don't worry.

- Sieve in the dry ingredients. Stir into the batter until just combined. Pour into the tray and bake for about 20 minutes. It will seem undercooked but its meant to be very fudge and gooey. You can firm it in the fridge if you don't like it so gooey.

- Meanwhile, Melt all the ingredients for the peanut butter layer together in the small saucepan. Once melted set aside.

- Remove the brownies from the oven and allow to cool for 15 minutes. Pour over the peanut butter mix and smooth the top. Chill for 15 minutes.

- Melt the ganache ingredients together in the saucepan, whisking the whole time. Pour over the peanut butter layer and chill in the fridge until everything had hardened. Cut into squares with a sharp knife.

- Eat straight away for fudgier brownies or let it sit at room temperature for gooier ones. Enjoy with ice cream, berries, cream, toasted nuts- whatever you like!