Monday, June 10, 2013

I have been on a brownie kick recently, if you haven't noticed from my last post. Today, I decided to make peanut butter and jelly brownies-well, kind of. I started eating sunflower seed butter from Trader Joes, and it is delicious! It is just as creamy as regular peanut butter and the taste is very similar to original PB. I found strawberry jam on sale today in Fairway so I used that in the brownies as well. My attempt at making PB&J brownies didn't go all as planned. Instead of bringing the taste buds back to your childhood days with the classic sandwich, this dessert turned out to taste just like fudgy, gooey deliciousness. Enjoy!
                     Gooey chocolate brownies
1/3 cup brewed coffee
1 tablespoon butter
2 tablespoons dark chocolate chips
1/2 + 1/3 cup organic coconut sugar
1/4 cup brown sugar
1/2 cup cocoa powder
1 teaspoon sea salt
1/3 cup peanut butter/sunflower seed butter
1 tablespoon jam
1/2 cup unsweetened vanilla almond milk
1/3 cup water
2 teaspoons vanilla extract
1 cup oat flour
1/2 teaspoon baking soda
1/4 cup dark chocolate chips
1. Preheat oven to 350 degrees
2. Mix together coffee, butter and 2 tablespoons dark chocolate chips and microwave for 35-40 seconds. Stir when remove from microwave oven.
3. Melt Peanut butter/sunflower seed butter in pan and mix together with water and vanilla extract.. Mix in jam and add almond milk.
4. In another bowl, mix together sugar, cocoa powder and salt.
5. In a different bowl, combine flour and baking soda. Mix in the chips.
6. Combine all the mixtures (both wet and dry)
7. Pour batter into sprayed baking sheet.
8. Cook for 30 minutes. Let rest before cutting into.
Adapted from Whipped

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