Were you a pb&j kid? Unfortunately, I never knew the greatness of the peanut butter/jam combo until well into high school. Mum you really let me down. Although, I can’t really complain as I was that kid who had the best packed lunch. Like if it were a competition, I’d be the President and you’d be the loser. I had those squirty yoghurt tubes, jelly snakes, teddy biscuits and crackers…a nutritional goldmine (NOT!) but…no pb&j. So today I am well and truly making amends for that tragedy, with these incredible brownies.
This week it was my brother’s birthday so we went out and celebrated in style. And by style I mean devouring gloriously light and crispy waffles smothered in creamy custard. If you follow me on Instagram you would have seen the beauty in all its radiance. But just so you don’t miss out…
It reminded me of how much I’ve grown. I used to be so calculated and controlled when it came to what I ate. I couldn’t enjoy spontaneous coffee dates or indulgent desserts without feeling completely riddled with anxiety, guilt and regret. I’m so grateful for the way I can now appreciate these special moments of life. Being skinny and miserable is no way to live.
So eating that waffle was not just a pleasure…it was a victory. (applause is much appreciated.)
And as if waffles aren’t great enough…I also had my Mommy come visit this weekend! Which was an absolute treat. (Not just cause she paid for lunch.) I’ve come to realize just how much I depend on my parents. I feel like at 18 most people have got themselves pretty much sorted…but not me. No, I’m here still sniffling every time I leave home. Please tell me…do you ever grow up? Do you ever stop holding on to your parents hand for dear life?
These brownies are a stroke of genius (if I say so myself.) They are like the best bit of a sandwich and a fudgey brownie rolled, or rather lovingly splattered into one.
You really need to give them a try!
Adapted from Bake at 350
Almond butter & jelly brownies:
- 1 cup cocoa
- 1 tsp salt
- 1/2 tsp baking powder
- 3/4 cup butter
- 1 1/3 cups sugar
- 1 Tbsp vanilla extract
- 3 eggs, lightly beaten
- 1 cup flour
- 1/2 cup frozen raspberries
- 1/2 Tbsp chia seeds
- 1/2 tsp sugar
- 4 Tbsp almond butter
First of all melt the butter and sugar together in a saucepan. Remove from the heat and add in the cocoa, salt and baking powder. Next stir in the eggs and vanilla, mixing until it is completely combined. Add the flour and stir until a smooth mixture forms. Pour this into a 13 x 8cm greased baking tin.
Now make the jelly/jam- Mix the raspberries, chia seeds and a large splash of water in a saucepan and let it heat until the raspberries go mushy and the mixture becomes thick.
Dollop spoonfuls of almond butter on top of the brownies, spreading slightly. Then add the jelly in scattered spoonfuls. Create a nice swirly effect if you desire.
Bake at 180C (350F) for 15-20 minutes, or until a skewer comes out clean when poked into the centre.
I challenge you this week to try something new. It could be making conversation with someone at the bus stop, wearing boldly coloured lipstick or whipping up some excellent brownies 😉
Get out of your comfort zone and give yourself room to grow.