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NEW: Kitchen & Personal Care
NEW: Kitchen & Personal Care
Made with all-natural ingredients, this new range is perfect for those that love to cook with spice.
Easy
45mins
16
Rated 4 stars by 8 users
Desserts
16 brownies
25 minutes
20 minutes
240g unsalted butter, melted
30ml grapeseed oil, or similar
230g caster sugar
230g brown sugar
100g nut butter of your choice
4 eggs
1 vanilla bean, or 5ml vanilla extract
130g plain flour, sifted
A pinch of flaked salt
100g Gewürzhaus Cocoa (Double-Dutch)
180g dark chocolate ideally around 60-70%, chopped
Combine the unsalted butter, seeds of the vanilla bean, sugars and oil, beat until lightly aerated. Do not discard the vanilla bean – this can be stored in a jar with sugar, and added to over time to create a beautiful vanilla sugar.
Add the eggs one at a time and mix until combined.
Whisk together the flour and Double Dutch Cocoa together, then add the salt. Gently stir the flour mix through the butter until combined. Add the chocolate and fold through.
Line a small baking tray with baking paper, carefully spread the brownie mix evenly over the base.
Using a teaspoon, place 8 chunks of the nut butter in even spaces over the top of the mix. Then using the tip of a knife, or a skewer, gently swirl the nut butter into the brownie.
Bake at 180°C for 20 minutes. Once baked, the brownie should not have any wobble left to it, but if using a skewer test, it should still have some wet mix on it.
Enjoy warm from the oven with ice cream or cream.
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Aimee
09 December, 2021
Can’t wait to make them