Let's be honest here, we'll use any excuse to have dessert for breakfast. The person who decided muffins were an okay way to start the day? Genius. I mean, you're eating cake for breakfast, people! Just without the frosting. And somehow it's now healthy for you? That person deserves a high five!
Now if we're going to be eating cake for breakfast, then sneaking a little chocolate into flapjacks (or pancakes or crumpets or whatever you choose to call them) is perfectly acceptable. And since I'm the one coming up with this recipe, well then you won't be surprised that I threw in some pretzel brittle (salted pretzels drenched in caramel) and a little (okay a lot of) peanut butter sauce just for funzies. Because who said breakfast had to have restrictions? Lunch and dinner don't have to deal with this kind of stereotyping!
|An oozey gooey decadent tower of breakfast deliciousness!|
The flapjacks are basically little round brownie blobs - moist, dense and rich, which goes perfectly with the salty-sweet peanut butter and pretzels. And I even put your morning cup of coffee IN the flapjack. Who's the genius now?
Mile-high chocolate brownie flapjack stack with pretzel brittle and peanut butter sauce
Recipe created for Food and Home Entertaining Magazine
200g cake flour
100g cocoa powder
7.5ml (1/2 tbsp) baking powder
pinch of salt
125ml (1/2 cup) buttermilk
5ml (1 tsp) vanilla extract
160ml hot black coffee
30g smooth peanut butter
60g butter, melted
100g salted pretzels
Peanut butter sauce
1 cup (250ml) creamy peanut butter
60ml (1/4 cup) peanut oil
60ml (¼ cup) icing sugar, sifted
pinch of salt
To make the brownie flapjacks, mix all the dry ingredients together. Whisk the eggs, buttermilk and vanilla and add to dry ingredients. Combine coffee, peanut butter and butter and add to the mixture. The mixture should be of a dropping consistency.
Heat a non-stick pan and grease thoroughly. Drop spoonfuls of the batter into the pan. When bubbles start to form on the surface, flip the flapjacks over and cook on the other side for 1-2 minutes. Repeat with the remaining batter.
To make the brittle, scatter the pretzels on a nonstick baking mat or baking paper. Place the sugar in a saucepan with ¼ cup water and heat gently until sugar is dissolved. Bring to the boil and simmer until the sugar turns a deep caramel. Remove from the heat and immediately pour over the pretzels. Allow to set. Break into pieces.
To make the sauce, combine all the ingredients together and stir until smooth.
Serve the flapjacks piled high on top of each other, sprinkled with pieces of brittle and drizzled with peanut butter sauce.