In this crazy world of internet friendships, it’s not often that you get to throw a virtual party for a baby bump that you’ve actually gotten to hug! Today, myself and a group of other bloggers have come together to celebrate Lauren, baker of some of the best brownies I’ve ever eaten and all round super lovely person, who is expecting a baby boy in a couple of weeks!
I first met Lauren a couple of years ago when I had dinner with her and Tara on a sticky August night in New York. Now that I’m based in Jersey City for a while, we’ve got to pick up where we left off and talk life and blogging and babies over ice cream.
Knowing (and sharing!) Lauren’s love of both chocolate and peanut butter, these little fondant cakes seemed like the perfect contribution to this mini sweet and savoury party! They may look like a boring old chocolate brownie but the magic happens when you take a bite and the molten peanut butter oozes out.
There aren’t many things in life better than that. Except maybe having a baby.
Although these are best when just out the oven and the peanut butter is all melty, we continued to eat them for a couple of days and they were still delicious. They become more like brownies in texture, with a sticky peanut butter core. You can also pop them in the microwave to heat up although it's not quite as good as fresh out the oven.
- 200g dark chocolate, 70%
- 100g (1 stick less 1 tablespoon) unsalted butter
- 2 eggs
- 2 egg yolks
- 110g (1/2 cup) demerara sugar
- 35g (1/3 cup) ground almonds
- 1/2 teaspoon espresso powder
- A generous pinch of salt
- 24 teaspoons peanut butter, cold
- Icing sugar, to sprinkle on top
- Extra butter, for greasing the moulds
- Preheat the oven to 190C/375F and grease a mini muffin pan well with butter.
- Slowly melt together the chocolate and butter in a heavy bottomed saucepan over a low heat, stirring all the time to prevent it catching. When melted, set aside to cool.
- Beat together the eggs, egg yolks and sugar until light and frothy. Whisk in the melted chocolate and then fold through the ground almonds, espresso powder and salt.
- Fill the mini muffin moulds just over halfway, then add a teaspoon of cold peanut butter to the middle of each and fill to the top with the chocolate mixture.
- Back for 8 - 10 minutes until risen and firm to the touch - if they're cooked all the way through, they should pop easily out of the tins whole (I do one to check when I think they're ready - if it collapses, it needs a little longer in the oven).
- Allow to cool for about 5 minutes, dust with icing sugar and serve.
Adapted from the April/May 2013 Donna Hay Magazine (you've probably seen the mouthwatering picture on pinterest - it was the cover image - although the recipe itself isn't online).
And here are the other delicious contribution to Lauren’s baby shower!
mini pumpkin layer cakes from the baker chick // mini apple spice cupcakes from dinners, dishes and desserts // mini nutella brownies from the cooking actress // mini iced oatmeal cookie apple pies from girl versus dough // pickles in a blanket from the lemon bowl // mini no-bake chocolate cheesecakes from bake or break // mini cookie cocktail from we are not martha // double decker birthday cake blondie bites from baker by nature // mini brown butter pumpkin cupcakes from eats well with others // roasted caprese stack with peaches from warm vanilla sugar // crunchy cookie butter m&m bars from the avid appetit // mini pumpkin streusel pies from espresso and cream