Peanut butter & jelly brownies

Slow is smooth and smooth is fast! I am rewatching every season of Modern Family and I am loving it. They say laughter is good for your health, but I'm not so sure anymore. Ty Burrell (Phil) almost kills me. I forgot how insanely funny that man is. I am currently in binge watching mode. It's that time of year. We're deep into winter, seasonal colds, flus and infections. My sister had a bad case of pneumonia, Marius wasn't feeling well, and I can't seem to get rid of this annoying cough. Winter just isn't my thing. I keep saying it year after year. My body would be forever grateful if I decided to move to LA. BUT and this is something I have to keep reminding myself of, I do love all the coziness. Warm knitted throws, candle light, piano music, comfort food, warm porridge, that insane hazy golden light, chocolate milk, matching hats and scarves, dark and moody afternoons... It makes me want to curl up on the couch, with his arm wrapped around me and enjoy these shortest days of the year. It also helps me forget about all the day to day troubles. As a former journalist, it's hard for me to ignore the news, but I sometimes wish I could. Because let's face it, our planet is rapidly turning into very cold place, figuratively of course. So I've decided to introduce even more hygge into my life with these brownies. We could all use some coziness, don't we?

PS: I used a new peanut butter brand from Amsterdam called NUTORIOUS. They introduced a high quality, sugar free and unique kind of peanut butter to the crowd and sent me their honey and cinnamon flavor to try. I am a fan! Soon available online!


Peanut butter & jelly brownies

(makes 15)

You need:

1/2 cup medjool dates
1 1/2 cup spelt flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/3 cup peanut butter
3/4 cup coconut oil
3/4 cup maple syrup
1/2 cup coconut sugar
1/3 cup almond milk
1/2 tsp sea salt
1 tbsp vanilla extract
100 grams dark chocolate (72%)
1/4 tsp fleur de sel
a handful raspberries

How to make it:

1. Place the dates into a bowl and cover them with boiling water. Soak for 20 minutes. Drain & set aside.

2. Preheat the oven to 180C/350F. Line a sheet pan with parchment paper.

3. Sift spelt flour, cocoa powder & baking powder into a large bowl.

4. Place the dates, peanut butter, coconut oil, maple syrup, coconut sugar, almond milk, salt, and vanilla extract in the food processor. Pulse until combined.

5. Place the wet mixture into the bowl with the dry mixture. Gently stir until combined.

6. Fold the chopped chocolate (keep 2 tbsp aside) & raspberries into the batter.

7. Pour the batter into the sheet pan. Distribute evenly. Add two table spoons of melted coconut oil and mix it through the peanut butter so it becomes more liquid. Sprinkle onto the batter and create a marble effect with a knife. 

8. Divide the rest of the chopped chocolate and the fleur the sea on top of the batter. Bake for 30 minutes. Let cool for 35-40 minutes. Slice into bars or squares. Enjoy! 

Ingrid HofstraComment