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Peanut butter brownies GLUTEN-FREE

In Italy we don't have something similar to brownies, we have cakes but I never ate something comparable to a cake and at the same time so moist inside without adding any cream. The first time I tasted one, I was confused by the texture and even thought it was raw. The great thing about brownies is their "fudginess." It has to melt in your mouth when you bite it to be considered a good one, or at least to be a good one for me. Sometimes I forget people can have different tastes than mine. After reading tons of recipes, watching videos, and trying several recipes, the recipe below is definitely my favorite. It is easy, gooey, delicious, and so mouthwatering that I would make it every day. Even though I am eating a piece of brownie I made at the moment, I want to ensure you that I am not biased on my choice. Simply, I couldn't resist, and neither might you after taste you taste it!!! Without further ado, here's the recipe.    INGREDIENTS 2 tbsp cocoa powder 40 grams
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Quick Limoncello GLUTEN-FREE

Sicily is the perfect habitat to grow lemons thanks to its hot-humid climate. Testimonies dating back to 1600 report that the Jesuit Fathers decided to import and plant this plant in Sicily, but the use of lemons dates back to the Roman Empire.


To date, the "Femminello di Siracusa" variety represents one of the most valuable varieties on the market, so much so that it has obtained the IGP (Protected Geographical Indication) indication, which specifies a series of rules to be respected with strict reference to the cultivation system, the area production methods, collection methods, packaging and labeling, compliance checks, links with the environment, monitoring and traceability, and traceability of the product. This variety of lemons is unique thanks to its juiciness and numerous organoleptic properties. It is used in many recipes in the kitchen but also in the cosmetic field.

Obviously, even if this type of lemons is exported abroad, not everyone can buy them, so my advice is to buy organic lemons, as we will only have to use the peel.

If you want to see the recipe with all the explanation https://www.youtube.com/watch?v=W5C0Qyt44dU

Anyway, stop the chatter and move on to the recipe.



INGREDIENTS

80 grams of lemon zest (approximately the peel from 4-5 lemons)
200 grams of alcohol at 95% vol
100 grams of caster sugar
220-230 grams of water

PROCEDURE

1. Start by washing the lemons in cold running water to remove any impurities on the peel.

2. Peel them with a potato peeler, being careful not to cut the white part of the lemon as it is bitter.

3. In a glass container, add the alcohol and the lemon peels, close, and cover with aluminum foil to avoid contact with light. Store it in a cool, dark place and leave it to macerate for 24 hours.

4. In a saucepan, dissolve the sugar in the water, bring it to a boil, and let it cool.
5. Filter the alcohol and add the sugar syrup, mix well and place in the container.

My advice is to let it rest for at least a week to make the flavor more homogeneous, but it can also be consumed immediately after the syrup has been added.


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