CHOCOLATE PEANUT BUTTER BAKED DOUGHNUTS
Start to finish: 30 minutes Servings: 6 doughnuts 2 tbsp (30 mL) unsalted butter, melted 1 square unsweetened chocolate, melted 1/ 3 cup brown sugar or 1/ 2 cup if you want sweeter (80-125 mL) 1 large egg 1 tsp (5 mL) vanilla 1 tsp (5 mL) white or cider vinegar 1/ 2 cup (125 mL) low-fat milk 3/4 cup (180 mL) flour 1/4 cup (60 mL) unsweetened cocoa 2 tbsp (30 mL) powdered peanut butter (or peanut flour) 1/ 2 tsp (2.5 mL) baking powder 1/ 2 tsp (2.5 mL) baking soda 1/4 tsp (1 mL) salt 2 tbsp (30 mL) mini chocolate chips
Glaze:
1 tbsp (15 mL) powdered peanut butter ( peanut flour) 1 tbsp (15 mL) unsweetened cocoa powder 2/3 cup (160 mL) powdered sugar 2 tbsp (30 mL) milk 1/ 2 tsp (2.5 mL) vanilla extract
1. Preheat the oven to 350 F (175 C). In a large glass bowl, whisk together the butter, chocolate and brown sugar until smooth. Add the egg, vanilla, vinegar and milk and whisk together.
2. In a small bowl, sift the flour, cocoa, dried peanut butter, baking powder and soda and salt together. Add the chocolate chips and toss to coat. Add the dry ingredients to the wet ingre- dients and stir with a wooden spoon until mixed.
3. Spray a doughnut baking tin with non-stick spray. Scrape the batter into a 1-quart (1 L) resealable plastic bag and snip the corner to make a 1/2-inch (1.25cm) opening. Pipe the batter into the doughnut moulds.
4. Bake until doughnuts are dry and cooked through, about 15 minutes. Meanwhile, whisk together the glaze ingredients in a small bowl until smooth.
5. Once the doughnuts are cooked, allow to cool a few minutes before removing from the mould. Allow to cool to the touch, then dip the prettier side (the side that was in the mould) into the glaze and set on baking rack for the glaze to cool and harden.