Over the past few months I have been doing a lot of filming for new courses and free recipe videos. This always leaves me with a lot of bits and pieces in the fridge and freezer that can be used up in cool ways... these brownies are a result of that. The caramel recipe in these brownies is my all time fav as it's firm in the fridge and gooey at room temp. Yuuuum. The rum raisins are entirely optional, but highly recommended as they go really nicely with the brownie as a whole and round it out on the palate.
Ingredients
Rum Raisins
100graisins
150mlspiced rum
50gcoconut sugar
Peanut Caramel
50gcoconut oil, melted
45gcacao butter, melted
40gpeanut butter
30glucuma powder
50gcoconut sugar
1tsptamari
35g-45gwarm water
30gwhole roasted peanuts
Peanut Brownies
First
75gheaped oat flour
75gground almonds
75gcacao powder
75gcoconut sugar
1tsptamari
75gpeanut butter
75g
fresh medjool dates, pitted
30g-50grum, from soaking raisins or water as needed
50grum raisins
Instructions
Rum Raisins
Combine all ingredients in a small saucepan and bring to a boil, then reduce to a simmer for 5 minutes.
Allow to cool before storing in an airtight container for several months.
You can use these after about 24 hours of marinating.
Peanut Caramel
In high speed blender combine all ingredients, except water and nuts, and blend on low speed just to combine.
With the blender running on low/medium, drizzle in the water until you achieve a silky smooth caramel.
Pulse in the peanuts just to break down slightly, but keep texture.
Pour the caramel into a 500ml container that’s deep enough to give you the size pieces you’d like, set in the fridge about 4 hours. Once set, it should be firm and able to pop out of the container.
Cut into approx 1 inch cubes and pop in the fridge until ready to use.
Peanut Brownies
In a food processor combine all ingredients, except rum raisins and liquid.
The mix should just come together in the processor, but not be so moist it forms a ball. If you think it needs more liquid, add 1 tsp at a time, process and add more if needed.
Pulse through the rum raisins right at the end.
Line a springform tart tin with cling film, or use a silicone tart tin for easy release. I used a square tin ( L 18cm x W 18cm x H 7cm ).
Add half the brownie mix to the prepared tin. Before pressing it, add in the peanut caramel cubes… just spread them around the dough randomly.
Add the remaining brownie mix to cover the caramel pieces and press into the tin.