I’m back! I’m writing a blog… which I haven’t done in years. I’m not making a big deal of it (or did I just then?) and deciding to return with just a really simple recipe, which honestly was me winging it wanting to make a version of a brownie that would not end up in the beautiful, expensive, mostly white (yup) pure wool rug in our lounge room obviously bought years before having our son.
Regrets in life? None. Obviously.
Winging as a mother? Never!
Anyway! These brownies are, as previously mentioned on Instagram, not really brownies. They’re more like a dense, non-crumbly, non-gooey cake that isn’t overly sweet and is way too filling for a brownie. Despite this incredibly enticing description (?), there were requests for this recipe to be shared so here it is in all it’s original glory.
If you try it, please tell me - I’d love to hear how you’d describe it.
PB SWIRL BROWNIES
- 5 eggs, lightly whisked
- 3 tbsp olive oil
- 3 tbsp honey
- 1/3 cup of almond meal
- 1/3 cup of cacao powder
- 1/3 cup of plain wholemeal flour
- 50g of melted chocolate ( I used 50% dark)
- 2 tbsp of smooth natural peanut butter
1. Whisk together the wet ingredients excluding the chocolate.
2. Mix together the dry ingredients.
3. Add wet to dry and then stir in the melted chocolate.
4. Pour into an (approx) 30x15cm baking dish
5. Spoon dollops of peanut butter on top and swirl with a skewer
6. Bake at 160c (fan forced) for approx. 15 minutes or until a skewer comes out clean
How funny that the last blog I wrote almost 3 years ago was me being excited for the next year and how I was going to take more photos of people. I look at the date that was published and realise that a week later I found out I was pregnant.
PS. I do not want to move away from food photography, taking photos of people is hard. Food doesn’t move, is never self conscious and I can always pop a garnish on top to up the ante. People are fabulous, but definitely harder!
Nat x