https://www.bosh.tv/recipes/ultimate-nutty-brownies
225g plain flour
3oo g light muscovado sugar (gemengd bruin en wit), volg keer 280 g
120g cocoa powder, volg keer 80 gr
¾ tsp baking powder
¼ tsp salt
150g boter
80g smooth peanut butter (of 240 gr alleen peanut butter)
80g almond butter
80g cashew butter
evt 60 gr gemalen hazelnoten (dan evt iets minder bloem, maar ik heb ook al suiker - was 360 gr - en cacao gereduceerd)
165ml water
1½ tbsp vanilla extract
40g dark chocolate
60g mixed nuts
Heel lekker!
Preheat oven to 160°C | 20 x 20cm brownie tin lined with parchment paper with good overhang Food processor
Add the dairy free flora, 40g peanut butter, 40g almond butter, 40g of cashew butter, water and vanilla extract to the food processor and blitz until everything is well mixed | Add the flour, sugar, cocoa, baking powder and salt to a food processor and pulse to form a brownie batter | Break the dark chocolate into squares and add it to the mixture | Blend for another few seconds to mix in the chocolate
Use a spatula to empty the brownie mix into the tin, smooth it out into the edges of the tin with a spatula | Use a spoon to pour and drag swirls of peanut butter, almond butter and cashew butter decoratively over the top of the brownie | Push the mixed nuts into the top of the brownie
.Put the brownie tin and bake for 30-40 minutes until cooked through but still slightly soft in the middle | Take the tin out of the oven, let the brownie cool down to room temperature, remove from the tin, cut into slices and serve immediately (nee, Brownies vind ik altijd beter als ze 2 dagen oud zijn of ingevroren waren) with cups of tea