Peanut-Chili-Brownies

Hey there :)

A while back I got this chili-peanut butter and I was a bit at loss what to do with it. For me it was nothing to smear on a bread and have it with some bananas like normal peanut butter and my boyfriend isn’t into nutbutters at all.

So I thought about it for a while and decided there was only way, the one I usually take: Baking with it :). And since I have finally bought a brownie form, brownies were the obvious choice for me. And it was a good choice. Although I am not totally into that chocolate-chili thing – chocolate with chiliflakes is a no go for me – this brownies turned out really well. They only have slightly hot after taste and it makes them really interesting. The chili flavor isn’t overwhelming but complimenting the taste and they turned out way better than I thought they would. Me and my boyfriend were a bit skeptical but the outcome is after all very nice:)

They don’t need any flour and thanks to the peanut butter you also don’t need to add any more butter or dairies which makes them a slightly healthier choice while still having that nice brownie-gooey-feeling and tasting very scrumptious. Like snickers but with a spicy aftertaste. Oh lala.

If you only have regular peanut butter, the recipe will of course work with that as well. If you want to have that chili tang you can add about ½ tsp. of chili powder. Or more if you dare so ;)

Recipe

prep time: 15 minutes + baking time +++ yields: one pan of brownies

Ingredients

• ¾ Cup / 180g chili-peanut butter (or use normal peanut butter + ½ tsp. chili powder)
• 1 bar / 100g dark chocolate
• 2/3 Cup / 140g sugar
• 3 eggs
• 1/3 Cup / 35g coarse almond meal
• 1 tsp. baking powder
• some of your favorite chopped chocolate (optional)
• coarse sea salt to sprinkle on top (optional)

Instructions

Over low heat or even better with a double boiler melt the chocolate and stir in the chili-peanut butter until smooth.

In a medium bowl cream together the eggs, the sugar and the baking powder. Pour the chocolate-peanut butter- mixture to the egg mixture and stir well until combined.

Stir the almond meal into the mixture.

If using, now fold your chopped chocolate into the batter.

Pour into a brownie ban (mine is 28cm+28cm). Sprinkle some coarse sea salt on top if you want to.

Bake at 160°C for 25-30 minutes.