Tuesday, 23 October 2007

Nut-Butter Brownies

There are only two brownie recipes that I am inclined to make. This is one of them.

Peanut butter is really the only locally grown nut butter you are likely to find, but peanut butter is yet another on that tedious list of foods that give me indigestion. This particular batch was made with cashew butter, and while I prefer the almonds or hazelnuts, it was very tasty. I'd do it again, for sure.

24 to 32 brownies
45 minutes - 15 minutes prep time

Cashew Nut Butter Browines1/2 cup brown rice flour
1/4 cup white rice flour
1/2 cup oat or barley flour
OR 1 1/3 cups soft whole wheat (ww pastry) flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar

1/2 cup light vegetable oil
1 1/2 cups pure nut butter (peanut, hazelnut, almond or cashew)
2 teaspoons vanilla extract
3 extra-large eggs
3 tablespoons brown rice syrup

Line a 9"x13" pan with parchment paper. Preheat the oven to 350°F.

Sift together the flours, baking powder, salt and sugar.

Cream the nut butter thoroughly with the vegetable oil, working out as many lumps as you can. Beat in the vanilla and the eggs, one at a time. Beat in the rice syrup.

Stir the dry ingredients into the wet ingredients, until well mixed. This will make a fairly thick batter, more like a dough. Spread it evenly in the prepared pan.

Bake for 25 to 27 minutes. Let partially cool in the pan, then lift out to finish cooling. When cutting, keep washing the knife every few strokes to prevent it from becoming sticky and tearing the brownies instead of cutting them, although there will be less trouble with these brownies than with the cocoa brownies.

4 comments:

Patricia Scarpin said...

They look delicious and I'm sure this recipe is a keeper!

Kevin said...

Peanutbutter brownies sound good. The brown rice syrup sounds interesting. I will have to look for some.

Valli said...

These combine my love of chocolate and peanut butter. Reminiscent of a Reece's peanut Butter Cup.

Ferdzy said...

Kevin, I use the brown rice syrup because I have become convinced that corn syrup is really quite unhealthy. The brown rice syrup is expensive, but I use it in relatively tiny quantities and it seems to keep forever.