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Saucy Choco Peanut Brownies recipe by Phoebe Anna

Lemon spinach risotto on a round plate.


125 g peanut butter, 1 banana, 6 pitted dates, 125 ml maple syrup, 1 teaspoon natural, vanilla extract, 75 g flour of your choice, 55 g almond meal, 60 g cacao powder, 1/2 teaspoon baking soda, 1 teaspoon baking powder and 180 g dark chocolate.


Melt the chocolate in a small bowl placed over a small saucepan of boiling water on the stovetop, stirring occasionally, or in short bursts in the microwave. Add the peanut butter and the syrup, and stir thoroughly.

Remove from the heat. Preheat the oven to 175 C. In a food processor, combine the chocolate sauce with the banana, dates and vanilla until it is smooth.

In a separate large bowl combine the flour, the almond meal, the cacao powder, a bicarbonate of soda and the baking powder. Pour the choco sauce into the flour mixture and mix thoroughly. At the end, top with chocolate chips.


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