Peanut butter brownie cups

Monet had his waterlilies. Mozart his symphonies. And the Spice Girls had ‘Wannabe’. But these are probably my finest work. That’s a big claim to make, I know, especially if you’ve tried my six ingredient chocolate fudge flapjacks, my gooey walnut brownies or my chocolate covered hobnobs. I suppose the beauty of life is that tastes and opinions are subjective, otherwise how boring would that be, but I think you may just agree with me regarding these.

I wanted to create a recipe that was a bit of a twist on the traditional peanut butter cup, and in a moment of pure clarity I asked myself – what if the bottom was a brownie instead of chocolate? The answer was so simple but yet so perfect. Brownies + peanut butter + raw chocolate = pure and utter heaven. A theory that even Einstein himself would surely be proud of. And like e= mc2, this theory is relatively simple (see what I did there). It only requires eight ingredients for all three layers, all relatively inexpensive and easy to find too. Less faffing around = more time to eat. Another theory I’m rather proud of.

So get on with making these stat, you’ll be very glad you did!

Makes about 16

Ingredients

For the bases

  • 1/2 cup cacao powder
  • 1/4 cup coconut oil
  • 1/4 cup peanut butter
  • 1/2 cup medjool dates
  • 1/4 cup maple syrup
  • 1/2 cup almond milk
  • 1/4 cup ground almonds
  • Pinch of Himalayan salt
  • For the filling
    • 1/2 cup peanut butter
  • For the topping
    • 1/3 cup coconut oil
      1/3 cup cacao powder
      1/3 cup pure maple syrup
      1/3 cup peanut butter
  • Preheat your oven to 180C, then add the ingredients for the base in a food processor and whizz until smooth. Spoon into cake cases so that they are about 1/3 full and bake for 20 minutes. Leave to cool, then place 1/2 tbsp of peanut butter on top of the brownie bases and place in the freeze while you make the chocolate on top.
  • For the chocolate topping, melt the coconut oil in a bowl over a saucepan half full of water on a medium heat, then stir in the other ingredients. Spoon onto the top of the peanut butter layer and place in the fridge for 10 minutes to set.
  • Love, Mrs H xx
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