Vegan Very Dark Maple Syrup Rye Brownie Loaf with Chocolate Maple Drizzle by Paul .A. Young

Method

1. Preheat the oven to 170'c fan/ 190'c/ gas mark 3

2. Warm together in a saucepan the peanut butter, maple syrup, muscovado sugar, melted chocolate, water, and vanilla extract and mix well until smooth.

3. Take off the heat and add the flour, Baking powder and cocoa powder. Mix well. Line the loaf tin with baking parchment. 

4. Bake for 20 minutes. Once 20 minutes is up, remove from the oven and drizzle a further 50ml  of Very Dark maple syrup over  the brownie. 

5. Bake for a further 15 minutes so the maple syrup caramelizes and soaks into the brownie.

6. Allow to cool fully in the tin before removing. The loaf will dip in the middle as it cools as the central is squidgy and very soft.

   When you are ready for cutting use a sharp serrated knife and serve at room temperature or gently warmed.

7. To make the drizzle, Warm the maple syrup gently and add the melted dark chocolate mixing well.

   Drizzle over the whole loaf and allow to run down the sides or pour over cut slices allowing it to soak in.