Choco-coffee brownies with peanut butter frosting
Chocolatey, coffee-infused brownies with peanut butter frosting. Served with optional blueberries.
This is based on one of my recipes from Lovely’s, a vegan cookbook … except pimped with peanut butter. If you love peanut butter and chocolate and coffee... this is the dessert for you.
It tastes like the cake embodiment of Ben & Jerry’s dairy-free ‘peanut butter and cookies’ ice cream, which any PB-lover will tell you is their best flavour.
The brownie is dense and rich, with earthiness and bitterness from the coffee and cacao. The peanut butter frosting, on the other hand, is creamy, light and sweet. A marriage made in heaven!
This is also one of the simplest recipes evvveeerrr. I would even hazard to say it’s fool-proof, as long as you have all the correct ingredients.
Choco-coffee brownies with peanut butter frosting
Requirements
A silicone loaf mould or a loaf tin and an oven.
Ingredients
BROWNIE BATTER
2 tbsp groundnut oil
¼ cup coconut oil, melted
½ cup chickpeas
¾ cup powdered sugar
⅓ cup coffee, strong, black, cold/room temp
1 tbsp light-coloured miso (shiro miso)
⅓ cup cocoa powder, unsweetened
½ cup plain flour
½ tsp baking soda
FROSTING
½ cup powdered sugar
½ cup peanut butter
¼ cup plant-based milk
¼ cup vegan margarine or vegan butter, softened
a pinch of fine (sea) salt
¼ tsp cardamom powder (optional)
Instructions
1. Preheat oven to 180°C (350°F).
2. Add the brownie batter ingredients to a food processor and blend until smooth.
3. Pour the batter into silicone loaf mould, bake for ~17 mins. Allow to cool at least 20 mins before flipping upside down onto a plate to demould. Wait until cooled completely before applying the frosting, or it will melt off.
4. Blend together the frosting ingredients (in a food processor or with electric beaters) and spread the frosting on all exposed sides of the baked brownie loaf using a spatula.
For best results, cool in the refrigerator at least an hour or two before slicing. Good for about 6 slices.
