Peanut Butter Swirl Brownies by Jools

I'm a health freak so when it comes to treats I want them decadent but not stuck on my hips for the next 3 weeks. Read this on why I stopped eating sugar cane  
This brownie is an adaptation of a few recipes I found and that were sent to me.
I only made half and will be freezing the rest. I like eating them when they are half frozen. They have that ice cream feeling about them.


24 servings at 277 calories per serving! Not bad, uh? 

• 1 cup (2 sticks) butter, plus extra for greasing the dish.
• 8 ounces bitter-sweet chocolate . I use 85% dark chocolate
• 5 eggs
• 1 1/2 cups agave nectar or 3 cups sugar
• 1 tablespoon vanilla
• 1 teaspoon salt
• 1 1/4 cups (6.38 ounces) flour
• 1/4 cup cocoa
• 3/4 cup organic crunchy peanut butter. (no sugar added)

1. Heat the oven to 350 F/ 175C. Grease a 9-by-13-inch glass baking dish.
2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.
3. In a large bowl using an electric mixer, beat together the eggs, agave nectar or sugar and vanilla until light and fluffy, 5 to 7 minutes. 
4. Fold in the melted chocolate, then the salt and sifted flour & cocoa just until combined.
5. In a small ball beat the peanut butter until soft. 
6. Pour the batter into the prepared pan. Put dollops of peanut butter & using the tip of a sharp knife swirl into the mixture.
7. Bake in the center of the oven until puffed and almost set, about 35/40 mins. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.

Now will they make it to the freezer? 

Pumpkin Pie

This is a lighter version of the traditional Pumpkin Pie Recipe. Indulge with no guilt!

• 125g Plain Flour
• Pinch Salt
• 55g Cold Butter, Cubed
• 30-45ml Cold Water 
• 1 Can of Pumpkin Purée
• ¾ Can of light Carnation Milk
• 2 medium eggs
• ¼ cup Agave Nectar if you like it sweet I go for the minimum so it’s abt 1/8 cup
• ½ tsp Ginger
• ¼ tsp Mace
• ½ tsp Cinnamon
• ¼ tsp Ground Clove

Warm oven temp to 180C.

• Pastry recipe:

1. Blitz flour, salt with butter until you get big breadcrumbs
2. Add very cold water slowly. Depending on flour u might need more or less for it to come together.
3. Once it does come together, tip on work surface bring it all together.
4. Wrap in cling film chill for at least 30 mins.
5. Roll out for your tin. I use a rectangular one.
6. I prick it well and stick in the oven for 10/15 mins. No beans. Can’t be bothered. It it bubbles up just prick it down.

• Pie Filling:

1. Lightly beat eggs, add all other ingredients.
2. Pour in pastry case, bake for 20 to 30 min. I like it just set.
3. Leave it to cool in the tin.
4. Cut and serve with whipped cream or plain.

Pancakes

• ½ cup self raising flour
• ½ cup buckwheat flour
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 1 cup milk
• 1 grated apple/pear or add any fruit that you fancy – blueberries- or none at all.

1. Mix everything
2. It will be quite thick
3. Heat frying pan, melt some butter add 2 tbsp of batter per pancake
4. When it bubbles turn over until brown.

Enjoy!