This brownie cake gets its marble-stripes and salty-nutty addition to the flavour from peanut butter!
- 200 g dark chocolate
- 1 dl coconut butter
- 1 dl cacao butter
- 2 dl coco palm sugar or brown sugar
- 1 ts vanillin sugar or vanilla
- 3 eggs
- 2 dl gluten-free flour (I used flour for this, but you can use for example coconut, rice, or other gluten free flour that you have…)
On the top:
- 1 dl Peanut butter
- 2 tbs any sweetener like sugar or honey
Melt the butter and the dark chocolate in a bowl over hot water. Mix all other ingredients with the melted butter and chocolate. Only thing you need to make sure is that it’s cooled off a bit so that the eggs don’t cook when you put them in. Oil a cake tin or place a baking paper in the tin and pour the dough in. Mix some sweetener in the peanut butter if it’s not sweetened yet, and put chunks of peanut butter on the brownie cake. You can mix it in the dough a bit by “drawing” with a fork to create marble-like pattern on the cake. Bake in the over 175 celsius about 20-30 minutes.
I’ve noticed that when using the coco palm sugar, the cakes cook a bit faster than if using white sugar and normal butter, so keep an eye on the cake so it’s not overcooked. It should stay a bit “gooey” inside.
The cake is best on the second day enjoyed a bit warm with some ice cream…