Brownie biscuits with peanut butter cream

Brownies with peanut butter cream are, in addition to being delicious, also gluten-free. You can replace the rice flour with wheat flour to get regular biscuits. The biscuits can be eaten alone, or together with a delicious dessert, such as ice cream, or you can fill them with the delicious peanut butter cream.

350 g chopped, dark chocolate

40 g butter

2 egg

150 g sugar

1 teaspoon vanilla extract

1 pinch of salt

35 g rismel

¼ ts baking powder

Melt 200 g chocolate and butter over water bath. Whisk eggs, sugar and vanilla extract for 15 minutes. Add sifted flour, baking powder, salt and the rest of the chocolate and mix everything well. Let the mixture rest at room temperature for 10 minutes so that it becomes a little firmer. Stir in a baking tray lined with parchment paper with a tablespoon. Set them at a little distance, because they flow out a little when frying. Bake them for about 8-10 minutes at 180 ° degrees. Cool on the baking tray for a few minutes before cooling them further on the rack.

The biscuits can be enjoyed as they are, or fill them with peanut butter cream


Peanut Butter Cream:

160 g melis

280 g peanut butter

80 g soft butter

1 teaspoon vanilla extract

About 0.8 dl whipped cream

Mix everything well together, so it becomes fluffy, except the cream. Mix in the cream until it has a suitable creamy consistency. Spread the cream on the cakes and enjoy yourself.


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