Peanut Butter Brownies

Ingredients

• 200g peanut butter smooth
• 4 tbsp.(60ml) maple syrup
• 1/2 tsp. baking powder
• 4 tbsp. cacao powder
• 1.1/2 ripe bananas
• pinch sea salt
• 1 tsp. vanilla essence

Chocolate Ganache

• 2 tbsp. coconut cream (1 full can coconut milk refrigerated – it will separate into hard white cream and water/milk- use 2 tbsp. of the hard white cream)
• 35g dark chocolate- vegan/dark -your preference

Peanut Ganache

• 2 tbsp. peanut butter smooth
• 1 tbsp. coconut oil room temp. (so slightly softened)

Garnish 

• 50g chopped roasted peanuts

Method

1. In a medium sized mixing bowl, add the peanut butter, maple, baking powder, cacao powder, salt and essence. Stir to combine into a smooth batter.
2. In a separated bowl, mash the bananas using a fork into a thick puree (don’t blend or whisk them).
3. Add the bananas into the bowl and combine well.
4. Pour into a lined brownie tin (I used 4″x6″).
5. Bake in the oven for 25 minutes.
6. Remove and let cool before drizzling over the ganache.
7. To make the chocolate ganache, start by melting the chocolate. Then, stir in the coconut cream until it becomes a thick sauce and place to one side.
8. For the peanut ganache, combine the peanut butter and the coconut oil into a smooth thick sauce with no separation.
9. Once the brownies have cooled dollop over the peanut and chocolate ganache in sections. Using a skewer, swirl the two into each other (don’t overdo it) and sprinkle over the peanuts.
10. Place into the fridge for the ganache to set.
11. Enjoy! Keep stored in the fridge for up to 4 days.