It’s 28th of December and the last thing you can look at is chocolate – but I am back to my gym and porridge regime already so the only way for me to savour the memories of two day long cake eating fiesta is to write about the best brownie of my life.
As I mentioned here before – I am not the biggest fan of brownies – but if I have one it needs to be proper. No black beans and sweet potatoes, no flax eggs and chia seeds – give me butter and at least 3 tablets of chocolate. But… what if in all of this indulgence you want to at least pretend you’re healthy with no taste change whatsoever? Just add some buckwheat flour to the batter – works like a treat
There is not much I can say about these brownies other than they are PERFECTION. Creamy peanut butter frosting works great with a super-intense chocolate base and makes it a perfect, you know, breakfast lunch and dinner. Really can’t wait to bake them again.
PEANUT BUTTER FROSTING BROWNIES
For the brownies:
-300 g dark chocolate,chopped
-3 eggs, beaten
-150g light brown sugar
-135 g buckwheat flour
For the frosting:
-500 g mascarpone, chilled
-1tsp vanilla extract
-350g peanut butter, room temperature [I use 100% peanut one but any will do]
-Milk/dark chocolate to decorate (I used a peeler to make chocolate flakes)
- Preheat your over to 160 degrees celsius and line a 20x30cm (7x12inch) tin with parchment paper
- Chop the butter into small cubes and place it in a saucepan: melt over very low heat. Add chocolate and sugar and mix till completely melted. Do not overheat the mixture. Leave to cool off slightly
- Add eggs and mix till combined and shiny
- Add flour and mix just till combined
- Spoon the mixture into the baking tin, bake for 20mins and cool off completely
- In the meantime prepare your frosting: beat the chilled mascarpone for 2-3 mins until doubled in volume, add vanilla extract, peanut butter and your sweetener of choice to taste. Beat until combined.
- Spoon the frosting on the cake, even out. Keep in the fridge.
- Due to a high volume of chocolate and butter, the cake will go pretty hard in the fridge so remember to take it out 30-40mins before serving!