As part of our series with amazingly talented food bloggers and grammers, today we meet Liv Brown. A 27 year old Londoner, Liv loves this city and has lived here her whole life. Three of her greatest passions in life, along with friends and family, are food, cooking and travelling. Liv has loved all things food related since as far back as she can remember.
From travelling abroad since she was a child, exploring food markets and the vibrant smells and tastes from different cultures when abroad with her mum, or being lucky enough to go to an array of yummy restaurants with her family whilst growing up. All these things really sparked her passion.
Liv started her Instagram account in the middle of lockdown this year. She was put on furlough and thought it was the perfect time to 'put her passion in paper'. Liv is kicking things off with this delectably gooey indulgence - enjoy!
For the brownie:
- 100g smooth or crunchy almond butter
- 100g smooth or crunchy peanut butter
- 4 tbsp cocoa powder or cacao
- 2 tbsp maple syrup
- 2 tbsp honey
- 1/2 tsp baking soda
- 1 vanilla pod or 1 tsp of vanilla extract
- 2 tbsp Edible Health Bovine Collagen powder
- 1/2 tsp of caramel essence
- A pinch of salt
- 1 1/2 large bananas or 2 small
For the nutty caramel topping:
- 3 tbsp coconut oil
- 2 tsp almond butter
- 2 tsp peanut butter
- 1 1/2 tbsp maple syrup
- 1 small handful of salted chopped almonds or peanuts
- 50g dark chocolate - melted
Pre heat the oven to 165 degrees Celsius and line a loaf baking tin with baking paper. Mix together the maple, honey, salt, caramel essence and nut butter together. Mash the bananas and add to the mix. Sift in the cacao/cocoa, salt and baking soda, and mix all the brownie ingredients togethDe-seed the vanilla pod (or use the essence) and add the vanilla into the mix. er.
Pop the batter into the pre-lined tin, level it out, and bake for 25-30 minutes depending on your oven strength. Whilst baking the brownies, melt the coconut oil and mix with the almond butter, maple syrup and salt. Also get your dark chocolate ready for melting. Melt the dark chocolate in a glass bowl over boiling water for a few minutes, just a couple of minutes before taking out the brownies.
Once the brownies are cooked, remove them from the oven and leave in the tin. Cover with the lovely brownies with your 'nutty caramel', drizzle with the melted dark chocolate and add the chopped nuts.
Put the tin in the freezer for 15 minutes and then in the fridge for another 30, until the caramel is nice and hard, then take it out and slice up your lovely fudgey brownies!