This is the second dessert I am bringing to friends tonight along with Toasted Coconut Butter Mochi.
Ingredients
makes one 10" square pan of brownies or just over 2 dozen 2" squares
1/2 cup flour
1/2 cup + 2 Tablespoons 100% cocoa powder (I used a Dutch-process cocoa from Ghirardelli)
1/2 teaspoon baking powder
2/3 cup olive oil
3 Tablespoons red wine
1 cup organic granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1/4 cup peanut butter (I used crunchy peanut butter)
Also needed: parchment paper
Procedure
Preheat oven to 350 degrees Fahrenheit. Line a 10" square baking pan with parchment paper. Whisk together flour, cocoa powder, and baking powder. Set aside.
In a medium mixing bowl, whisk together olive oil, red wine, sugar, eggs, and vanilla extract. Fold in the flour mixture and stir until just moistened. Spread into prepared pan, smoothing the top of the batter with a spatula.
Spoon the peanut butter into straight lines. Drag a toothpick through the lines to create swirls.
Bake for 45 to 50 minutes or until top is shiny and crackly. A toothpick inserted near the center should come out mostly clean. Cool on a wire rack for at least 15 minutes before slicing and serving.
Comments