TZUTC: -0700   
   MSGID: 33534.fidonet_cooking@1:105/500 2d3856a5   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Gooey PBJ Brownies   
    Categories: Brownies   
         Yield: 4 Servings   
       
         1 ts Baking powder   
       1/2 ts Salt   
     2 1/2 tb Vanilla extract   
         2 tb Peanuts; broken   
       460 g  Light Muscovado sugar   
       300 g  Plain flour   
       160 g  Cocoa powder   
       220 ml Water   
       220 ml Vegetable oil   
        50 g  Vegan dark chocolate   
       120 g  Raspberry jam   
        80 g  Raspberries   
       120 g  Smooth peanut butter   
       
     Line the cake tin with the parchment paper, making sure there's a good   
     overhang. This excess will act as handles to remove the brownie from   
     the tin when it comes out of the oven. Preheat your oven to 160?C   
     (325?F).   
        
     Add the flour, sugar, cocoa, baking powder, and salt to the food   
     processor and whizz to combine.   
        
     Add 30 g of the peanut butter, the water, oil, and vanilla.   
        
     Blend until everything is well mixed or put everything in a large   
     mixing bowl and use an electric beater.   
        
     Break the dark chocolate into squares and add it to the mixture.   
        
     Blend for another few seconds to mix in the chocolate.   
        
     Use a spatula or metal spoon to empty the brownie mix into the cake   
     tin and smooth it out so it goes all the way to the edges of the tin.   
        
     Use a spoon to pour and drag swirls of the remaining peanut butter   
     and the jam randomly over the top of the brownie, decorating the   
     whole top with long swirls of jam.   
        
     Push the raspberries and peanuts randomly into the mix.   
        
     Put the tin in the hot oven and bake for 45 minutes, until cooked but   
     still squidgy in the middle (try to avoid the outsides drying out and   
     getting too brown, you want to take it out sooner than you think--the   
     middle will still be soft and maybe even wobbly, but it will cool   
     down to the right gooey consistency).   
        
     Take the tin out of the oven and let it cool down almost to room   
     temperature.   
        
     Use the parchment paper to lift the brownie out of the tin and put it   
     on a chopping board. You may need a friend to help with this to   
     ensure it doesn't break in the middle.   
        
     Cut into brownie portions and serve.   
        
     Recipe by bosh.tv   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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