We were having dinner with friends yesterday and they had already mentioned that they would gladly put down their taste buds to be testers in my experimentations of chocolate and peanut butter. Though Russell felt there was no improvement needed in the first recipe. That made me smile.
This is not perfect yet. I am still playing with the amount of oil and peanut butter, and the bake times. But it is darn good.
Peanut Butter Chocolate Fudge Brownies
1/3 cup olive oil
3 ounces semisweet chocolate
3/4 cup sugar
3/4 cup peanut butter
1/3 cup original hempmilk
1 tablespoon tapicoa
t teaspoon vanilla
3/4 cup plus 2 tablespoons (14 tablespoons) all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
3 tablespoons cocoa powder
pinch of salt.
Preheat oven to 350 degrees Fahrenheit. Prepare an 8 by 8 inch pan with parchment paper.
Weigh out three ounces of chocolate. Put the chocolate and oil in a large saucepan over medium heat. Keep over the heat until the chocolate is melted. Turn off the heat and stir in the sugar and then the peanut butter. Mix in the hempmilk, vanilla and tapioca starch.
Mix in the flour, salt, baking soda, cream of tartar, and cocoa. Mix well but it can have a few lumps.
Bake for 24 minutes. A knife inserted in the center should come out fairly clean. A few crumblies are okay.
Let cool at least 30 minutes before trying to take it out of the pan. It has the tendency to be crumbly.
Anybody who tries this let me know if you think anything needs improving. The verdict is still out about how much peanut butter!
I do believe this is going to become a throw down recipe.