By Chef Dixon
Great Plains Plant-based Recipes
- 300g plain flour
- 460g light muscovado sugar
- 160g cocoa powder 1 tsp baking powder
- 1⁄2 tsp salt
- 120g smooth peanut butter
- 22ml water
- 220ml vegetable oil
- 2 1⁄2 tbsp vanilla extract
- 5g dark chocolate
- 120g raspberry jam
- 80g raspberries
- 2 tbsp broken peanuts
- Preheat oven to 160*C / 20 x 30 cm cake tin/ Parchment paper/ Food Processor or electric beater
- Line the cake tin with the parchment paper, making sure there’s a good overhang (this excess will act as a handle to remove the brownies from the tin when it comes out of the oven).
- Add flour, sugar, cocoa, baking powder and salt to the food processor and whizz to combine. Add 30g of the peanut butter, water, oil and vanilla. Blend until everything is well mixed (or put everything in a large mixing bowl and use an electric beater) 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 or metal spoon to empty the brownie mix into the cake tin and smooth it out so it goes all the way to the edges of the tin. Use a spoon to pour and drag swirls of the remaining peanut butter and the jam randomly over the top of the brownie, decorating the whole top with long swirls of jam. Push the raspberries and peanuts randomly into the mix.
- Put in the hot oven and bake for 45 minutes, until cooked but still squidgy in the middle (try to avoid the outsides drying out and getting too brown, you want to take it out sooner than you think – the middle will still be soft and maybe even wobbly, but it will cool down to a gooey perfection.
- Take the tin out of the oven and let it cool down to room temperature. Use parchment paper to lift the brownie out of the tin and put it on a chopping board (you may need a friend to help with this to ensure it doesn’t break in the middle). Cut into brownies portions as serve.