Peanut Butter Melt-away Fudge and Flourless Brownie Cupcake with Chocolate Chocolate Shell and Salted Peanuts
Flourless fudge brownie
2/3 cup ground almonds
1/3 cup brown rice flour
175g dark chocolate, chopped
85 g butter
3/4 cup sugar
1 teaspoon vanilla extract
1 ½ tbsp brandy
Peanut Butter Fudge
1/2 cup brown sugar, packed
1/3 cup milk
1/2 cup peanut butter
1 1/2 cups confectioners' sugar
150g milk chocolate
1 tbsp extra virgin coconut oil
½ cup chopped toasted peanuts
50g each of milk and white chocolate, chopped
Preheat the oven to 160. Line a 12 hole cupcake tray with cupcake cases.
Mix together ground almonds and rice flour. Set aside.
Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for a couple minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until combined and there are no streaks.
Divide the batter between the cupcake cases and bake for about 12-15 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean (try not to overcook). Let cool.
Place icing sugar into a large bowl and set aside. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, salt and milk. Bring to a boil and boil for 3 minutes, whisking occasionally. Remove from heat. Stir in peanut butter. Quickly pour over icing sugar. Mix and beat with a wooden spoon until combined (it will be quite firm) and make sure there are no icing sugar streaks visible. Pinch together about a heaped tablespoon of the mixture, flatten out slightly and press over the top of the cooled brownies, so that it reaches the edges of the cupcake case. Set aside
For the chocolate top, melt together the chocolate and the coconut oil until everything is melted and there are no lumps. Spoon 1 tbsp over the top of each brownie fudge cup and sprinkle with the chopped nuts and chocolate. Place in the fridge to set for a couple hours. Once set, remove the paper cupcake cases and serve. Keep chilled.
(please excuse my dirty fingers I was printing in art at school and got black ink all over my hands which like doesn't come off at all -__- )