Salted Caramel & Peanut Butter Chocolate Brownie Cake

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Ok, pre-warning – this is NOT a healthy recipe by any means – although it is healthier than many others and of course is free of cholesterol and only 355 calories per generous slice!

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What this recipe IS, is a gooey, rich, chocolate-y, caramel-ly, peanut butter-y, brownie-esque CAKE!

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It’s crazy easy, you simply mix all the ingredients at once in a food processor or a high speed blender, pour into a tin, bake and eat warm from the oven with chocolate custard or ice cream, or serve it at room temperature for afternoon tea.

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A good quality raw cacao powder makes all the difference here as it gives a richer, chocolate flavour and is the pure cacao, before any nutrients have been destroyed by the heating process used to produce conventional cocoa. I love to use the Creative Nature brand. Of course, you can use standard unsweetened cocoa also.

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I adore how my Froothie blender can whizz up even cake batters but if you don’t have a powerful blender, then a food processor would be best to use, or of course a large bowl, whisk and a strong arm!

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I made a simple chocolate custard with Alpro ready made custard and a few squares of very dark chocolate warmed together.

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Ingredients: Serves 8

  • 200g/1 1/2 cups plain flour
  • 200g/1/2 cup dark unrefined sugar
  • 1/2 tsp + 1/4 tsp flaked sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 40g/1/3 cup raw cacao powder (or cocoa)
  • 120g/1/2 cup vegan margarine
  • 55g/1/4 cup peanut butter
  • 2 tbsp ground chia seeds (or flax)
  • 8 tbsp hot water
  • 2 tsp vanilla extract (or use 1 tsp vanilla plus 1 tsp caramel extract if you have it – I used salted caramel)
  • 150ml/2/3 cup plain vegan yoghurt

Method:

  1. Preheat the oven to 180°C/350ºF and line a 20cm / 8 inch round cake tin (or a 7 inch square).
  2. Whizz all the ingredients except the extra 1/4 tsp salt together until smooth, adding a little extra hot water if needed to help blend and/or to reach a batter that’s fairly thick yet drops easily from a spoon.
  3. Scrape the batter into the lined tin, sprinkle over the extra salt and bake until an inserted skewer comes out free of wet batter, around 30-35 minutes.
  4. Remove the cake from the oven to a wire rack and let cool for 10 minutes before turning out.

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screenshot-www.caloriecount.com 2015-06-13 16-05-35

 

 

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29 Responses to Salted Caramel & Peanut Butter Chocolate Brownie Cake

  1. thecatspajamas1963 says:

    I am adding this to my recipes to try. This looks amazing!

  2. Everything that I wanted on a chocolate brownie 🙂 Yum!

  3. polianthus says:

    ah free of cholesterol 🙂 – sadly in the past ten years it’s come to light that cholesterol blood levels are not influenced majorly by what you eat – it’s unfortunate how recommendations on how to eat healthily change every couple of years and that so much of what was recommended in the past has turned out to be plain wrong, other than what our grandparents did, eat fresh, eat balanced amounts and dont take a care everywhere (because most of them didn’t have one when they were young). However, you state openly this is not a health food but I have to hand it to you, it sure does look very very tempting! Have a lovely chocolate and peanut filled weekend

    • Poppy says:

      Thanks for your input. Yes, just stating the facts – it doesn’t contain any cholesterol as plant foods don’t contain any. There are varying opinions on the causes and effects of cholesterol and many independent studies have found that on average vegans (and in some studies even vegetarians) have significantly lower cholesterol levels than omnivores. On a personal note, my father has had 2 heart attacks due to cholesterol caused angina. Since becoming vegetarian, his condition has immensely improved and his cholesterol has dropped whereas after his first attack, continuing on a standard omnivorous diet saw a second attack a couple of years later and rising levels of cholesterol. For me, that speaks louder than any research or medical opinion, experience itself is all the proof I need. Happy weekend. Poppy.

      • polianthus says:

        Hiya Poppy – agree and agree of course plant foods don’t contain cholesterol :). The overall benefits of a vegetarian diet are undisputed – the only point I was trying to make is that historically food recommendations have focused on single ingredients as the way to achieve good health: less fat, less sugar, less cholesterol and have invariably led to unhealthier populations – a lifestyle change, however, such as you describe with your dad or citing the studies – is a much more sensible option – and of course the data supports this. The point you make so well is in line with what I was referring to, it’s a lifestyle change and not avoiding single foods is what leads to better health. Happy weekend too Poli

      • Poppy says:

        Couldn’t agree more! It’s almost like the fad diets – Atkins to avoid carbohydrates. It’s a combination of lifestyle and food choices that keep us healthy! The doctors who treated my dad put him on their standard diet for his condition – to avoid red meat, egg yolks, too much cheese etc. Yet he could still eat fried chicken, bacon and greasy sausages! Ridiculous really. There was very little attention paid to encouraging an abundance of whole plant foods which our bodies need for nutrition and maybe most importantly – fibre!

      • polianthus says:

        Really – what an odd diet recommendation….avoid red meat, egg yolks and cheese but eat bacon and fried sausages? As I was writing to you before my brains was going “fibre fibre” – but they didn’t focus on that? good thing you got your dad on a healthier diet and really good thing he was wiling and open to changing what he eats – congratulations to him and you! I am sure he feels better too. You are highlighting once again I need to look at my meat intake, apart from the ecological and ethical considerations, which really shouldn’t be ignored, the health implications are there too. That said I eat meat less than once a week – generally chose vegetarian options at home but still. Happy weekend to you, I’ll peruse your blog for cooking inspiration, sometimes it needs to come from outside! Happy weekend Poli

      • Poppy says:

        Bless you Poli, thank you.
        Great that you are eating limited meat, that makes a whole lot of difference in multiple respects. It’s so nice that you are open to exploring outside of the conventional diet, many become defensive and closed and deny the facts. So good for you! Keep in touch and if I can help in any way just shout. I hope you find some inspiration here 🙂

      • polianthus says:

        Dear Poppy – I am what you might call a reluctant vegan – I did eat a vegan diet for a short period and felt great on it – but at that time I was working in marketing and going out with clients while trying to eat vegan honestly was not possible – of course one could do vegan at home and non-vegan outside – or vegetarian at home and vegetarian when out and about – however, the restaurants in my neck of the woods still equate vegetarian food with yesterdays vegetables covered in a cream sauce and cheese bubbling from the oven, which honestly just doesn’t appeal – I buy organic free-range products in small quantities – where possible from farms down the road – so I know how the animals were kept – and in general I prefer vegetarian foods anyway to large meat menus – if I can have mezze, tapas etc. I am a very happy Bunny! So baby steps but yes steps..

      • Poppy says:

        I hear you. I too often find myself in standard restaurants where there is no vegan option and more often than not, the vegetarian option is ready prepared at least in part and so the dairy or egg part cannot be simply left out. I have always been able to subtly ask for the chef to make me up some pasta with a simple tomato sauce and any other vegetable touches they would be happy to prepare. I am often given a delicious roasted vegetable pasta which is like something I would happily eat at home. Alternatively, houmous in increasingly common on menus and depending on how hungry you are, I add a salad and maybe a small portion of fries and extra crudités. These are often already part of the sides on an menu which helps and will make you ‘stand out’ less. I can often manage a meal out of sides, there’s usually some kind of potato, jacket, new or boiled (just ask for no butter), a vegetable selection and/or salad and some kind of beans or above mentioned houmous for protein (and yum!). Also, if you can ever influence your choice of eatery – Indian, Italian and East Asian are the best choices. Indian places have lots of vegetarian options – just ask for no butter ghee or cream. Indians make up most of the worlds vegetarians so I find they understand as waiters and chefs more than other cuisines. Asian, just ask for rice or wheat noodles, not egg noodles and no fish sauce in a vegetarian dish (they are the main culprits). Italian is easy peasy, many of the dishes will already we vegetarian and even vegan friendly – make sure they don’t use egg pasta, if so most places now have a gluten free pasta which has always been vegan in my experience, I have never seen an egg gluten free pasta. Then ask for no Parmesan on top of a tomato based sauce such as arrabbiata or a Neapolitan or other tomato sauce. Many places also do delicious pastas of olive oil, garlic and herbs which with a side salad is delicious! They also often have sorbets for dessert which are vegan. Also, pizza without the cheese (pizza express will put your own bought vegan ‘cheese’ on your pizza if you so wish, but I actually love them without the cheese as you can actually taste the ingredients rather than a blanket of greasy cheese!). As for more high street eateries – nandos has a vegan burger. The veggie patty is vegan if in the pita or wrap (the buns have milk) and without mayo, also there is a lovely red pepper dip and ‘luso beans’ and of course fries.
        If you are able to plan in advance, many restaurants now have allergen/dietary preference guides for all of their dishes available online so that you can know in advance what to order or of course you can call/email in advance and ask them what is suitable or if the chef could create something for you.
        Any steps are an achievement!

      • polianthus says:

        Hiya Poppy – all true – I am guessing you are US or UK based though – even ordering the salad dressing on the side here is a small challenge and will get you looked at weirdly – when I lived in the US doing so was normal, as was the practice of changing the ingredients of a dish to fit your fancy – some restaurants here charge you extra to change components of a dish – even if you want to exchange say the side serving of potato to pasta – this is becoming less frequent in fact I havent seen it for a while, but still there is a long way to go. that said there is now a vegetarian restaurant in town and the general push is towards more vegetables less animal based products so good 🙂 thanks for your many suggestions much appreciated – Poli

      • Poppy says:

        I am in the UK, where are you?

      • polianthus says:

        Switzerland – traditional cuisine is farm based – meat veg potatoes cream – immigration has led to a larger diversity of food choices but still only a handful of Indian restaurants and not many Asian to speak of …..it’s getting a lot better – very fast in the past years but on the vegan front it’s taking a long time. That said – most people don’t eat meat every day here – historically people didn’t eat meat due to the expense – nowadays also expense but also health – so when I read Jamie Oliver talking about the benefits of only eating meat 6 days a week I realized that in the UK meat eating daily must still be prevalent?

      • Poppy says:

        Yes very prevalent! England is very much a meat loving country and as a result, factory farming is on the rise here. Although there is a wide availability of vegetarian and vegan brands of meat alternatives etc and due to the rise in dairy intolerance – an abundance of plant milks in every supermarket – still I believe according to the latest figures, only 3% of the population is vegetarian.

      • polianthus says:

        wow really – only 3% of the population? That is really low, I was reading that Jamie Oliver wanted to launch a vegetarian cookbook or was it vegetarian focused TV show, probably cookbook, but was told that there was no interest – surprised that factory farming is on the rise – so meat eating is increasing – interesting, most other countries seem to be going that route too, apparently in Switzerland a lot of meat has to be imported from improbable locations such as Uruguay…..even though I said we don’t eat that much, apparently it’s still too much and as China and other countries are increasing meat intake too long-term sustainability is a big problem, but I know you knew that already…so eat less or none would have to be the logical conclusion….hm

  4. thesnowwoman says:

    Great post, looks delicious!

  5. blondie63 says:

    that looks really good! I can’t wait to try it! Hugz Lisa and Bear

  6. chefceaser says:

    Reblogged this on Chef Ceaser.

  7. minihaikuman says:

    Anything that is a brownie I will eat. Looks great👍

  8. Thanks for you good idea to make this cake. Just let the blender to do all the work and transfer to the cake pan, then bake! The salted caramel sauce is a bonus as well. This cake looks so moist and adorable!

  9. This looks beyond amazing

  10. Lauzan says:

    This cake looks delish! And I love the salted caramel sauce! I have to try your recipes so very soon! Thank you Poppy!! (I’m so upset at “blenders” right now, I had a very bad experience with Vitamix -see my post- maybe I should see if Froothie blenders are available in France!)

  11. lalumii says:

    I was hungry was read this, and it made my stomach growl… it looks incredibly decadent! I’ll have to try making it sometime soon.

  12. cookiesnchem says:

    All of my favourite foods baked into a decadent vegan dessert? I need this in my mouth right NOW! I’ll definitely be making this soon – thank you so much for sharing 🙂

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