About the bake
Who doesn't love a brownie? Rich chocolate, indulgent and a classic must have for anyone. This recipe brings both together with the intensity of dark chocolate and the sweet caramel flavour of very dark single origin maple syrup. Its also vegan with all the rich gooeyness of a regular brownie. This recipe has a simple maple chocolate drizzle to either pour over the whole brownie loaf or to drizzle over each slice.
Method
Step 1:
Preheat the oven to 170'c fan/ 190'c/ gas mark 3
Step 2:
Warm together in a saucepan the peanut butter, maple syrup, muscovado sugar, melted chocolate, water, and vanilla extract and mix well until smooth.
Step 3:
Take off the heat and add the flour, Baking powder and cocoa powder. Mix well. Line the loaf tin with baking parchment.
Step 4:
Bake for 20 minutes. Once 20 minutes is up, remove from the oven and drizzle a further 50ml of Very Dark maple syrup over the brownie.
Step 5:
Bake for a further 15 minutes so the maple syrup caramelizes and soaks into the brownie.
Step 6:
Allow to cool fully in the tin before removing. The loaf will dip in the middle as it cools as the central is squidgy and very soft.
When you are ready for cutting use a sharp serrated knife and serve at room temperature or gently warmed.Step 7:
To make the drizzle, Warm the maple syrup gently and add the melted dark chocolate mixing well.
Drizzle over the whole loaf and allow to run down the sides or pour over cut slices allowing it to soak in.
Ingredients
For the Brownie
- 150g Proper Nutty peanut butter
- 85g Billington's very dark maple syrup
- 150g Billington's light muscovado sugar
- 275g Dark chocolate (70% or above) melted
- 100g Light rye flour
- 100ml Water
- 25g Cocoa powder
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 1 tsp Baking powder
- 0.5 tsp Sea salt
- 150g Proper Nutty peanut butter
For the Maple Chocolate Drizzle
- 150ml Billington's amber maple syrup
- 25g Melted dark chocolate
Utensils
- 2lb loaf tin
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Brownie
- 150g Proper Nutty peanut butter
- 85g Billington's very dark maple syrup
- 150g Billington's light muscovado sugar
- 275g Dark chocolate (70% or above) melted
- 100g Light rye flour
- 100ml Water
- 25g Cocoa powder
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 1 tsp Baking powder
- 0.5 tsp Sea salt
- 150g Proper Nutty peanut butter
For the Maple Chocolate Drizzle
- 150ml Billington's amber maple syrup
- 25g Melted dark chocolate
Utensils
- 2lb loaf tin