I tweaked my chocolate peanut butter brownie again. Something that Russell thought was perfect. He thinks this is better. Actually, everyone who tried it agreed with him.
Chocolate Peanut Butter Brownie
1/3 cup olive oil
3 ounces semi-sweet choclate
1 cup brown sugar
1 cup peanut butter (I used Laura Scudder's smooth this time)
1/3 cup plain hempmilk
1 tablespoon tapioca starch
2 teaspoons vanilla
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
3 tablespoons cocoa
Preheat oven to 350 degrees Fahenheit. Line an 8 x 8 inch pan with parchment paper.
In a pan over medium heat, place the oil and chocolate. Stir until the chocolate is melted. Turn off the heat. Add everything in order down the list, stirring as you go.
Pour into the prepared pan and use a spatula to spread it out. It will be thick. Bake 22 minutes. You want a little bit of crumb on a knife if you stick it in the middle of the brownie.
Try to wait until it has cooled before cutting.
These are very rich. Be warned but to die for!
But to my family: Notice no pinch, dab, handful. Everything is measured. So you just miss the lady touch if it does not turn out like mine!