AMERICAN BROWNIES

INGREDIENTS:

1 1/2 CUPS ALMOND MEAL
1/2 CUP COCOA POWDER
1 TSP BAKING POWDER
½ TSP SALT
½ CUP BUTTER (MELTED)
½ CUP RICE MALT SYRUP (OR 2/3 CUP OF BROWN SUGAR)
3 EGGS (STIRRED)
1/3 CUP PEANUT BUTTER (CRUNCHY OR ADD SOME PEANUTS FOR EXTRA CRUNCH)
2/3 CUP RASPBERRIES (FRESH OR FROZEN. MASHED)

OPTIONAL TOPPING: PISTACHIO NUTS

UTENSILS:
OVEN TRAY, BAKING PAPER, MIXING BOWL, RECTANGULAR CAKE TIN, MEASURING CUP & TEASPOON, PLATE FOR SERVING.

METHOD:
PREHEAT THE OVEN TO 160 DEGREES, ON FAN SETTING.
COMBINE THE BUTTER, RICE SYRUP AND EGGS IN A MIXING BOWL, FOLLOWED BY THE PEANUT BUTTER.
IN A SEPERATE BOWL, MIX THE ALMOND MEAL, COCOA, BAKING POWDER AND SALT.
COMBINE THE DRY AND WET MIXTURE, AND HALF OF THE RASPBERRIES.
MIX TOGETHER, THEN SPOON THE MIXTURE INTO A LINED PAN OR CAKE TIN AND SMOOTH THE MIXTURE DOWN FLAT UNTIL THE LAYER IS EVEN.
SPRINKLE THE REMAINING RASPBERRIES AND NUTS (OPTIONAL) ON TOP.
BAKE THE MIXTURE FOR 20 MINUTES, UNTIL THE MIXTURE IS COOKED ON TOP, BUT STILL SOFT IN THE MIDDLE.
ON A CHOPPING BOARD, CUT THE BROWNIE INTO ‘BARS’.
USE THE BAKING PAPER TO WRAP THE BARS FOR YOUR ‘TUCK BOX’.

STORAGE: STAYS FRESH IN THE FRIDGE FOR ONE-WEEK.
STORAGE HACK:
IF YOU DO NOT KNOW HOW LONG YOUR FOOD STAYS FRESH, LOOK AT EACH INGREDIENT AND DECIDE HOW QUICKLY THE MOST PERISHABLE INGREDIENT WILL LAST. IN THIS CASE, THE RASPBERRIES AND EGGS MEAN THE BROWNIES SHOULD BE CONSUMED IN ABOUT ONE WEEK.
KEEPING FOOD IN THE FRIDGE, IN AN AIRTIGHT CONTAINER ALSO HELPS TO KEEP FOOD FRESH.

NUTRITIONAL HACK:
RICE MALT SYRUP IS A LIQUID SWEETENER MADE FROM BROWN RICE (OF CHINESE ORIGIN). THIS FORM OF GLUCOSE HAS A RICH SWEET FLAVOUR AND PROVIDES A SLOW AND PROLONGED SOURCE OF ENERGY COMPARED TO LESS NATURAL FORMS OF SUGAR. BEWARE HOWEVER, AS RICE SYRUP IS HIGH IN CALORIES (EVEN MORE THAN IN WHITE SUGAR!)