Salted caramel peanut brown­ies

MAS­TER­ING THE SWEET TREAT NO ONE CAN RE­SIST

Sunday Herald Sun - Stellar - - Class -

2 eggs

2/

³ CARAMEL FILL­ING 115g un­salted but­ter, chopped ¾ cup (130g) brown sugar

³ cup (115g) golden syrup 2/ ³ cup (160ml) sin­gle (pour­ing) cream 1 cup (140g) salted roasted peanuts

STEP 1 Pre­heat oven to 180°C. To make the base, place the choco­late and but­ter in a saucepan over low heat and stir un­til smooth. Set aside. Place the sugar, eggs, flour and co­coa in a bowl, add the choco­late mix­ture and com­bine. Pour into a lined, lightly greased 20cm-square cake tin and bake for 30–35 min­utes. STEP 2 For the caramel, place the but­ter, sugar and syrup in a saucepan over medium heat and stir un­til sugar melts. Bring to the boil and cook for 8–10 min­utes or un­til it reaches 140°C. Add the cream and cook, stir­ring, for 2 min­utes. Add the peanuts and com­bine. STEP 3 Pour mix­ture onto the brownie base and re­turn to oven for 15–18 min­utes. Cool for 10 min­utes then re­frig­er­ate. STEP 4 Melt the choco­late and oil in a heat-proof bowl set over a saucepan of sim­mer­ing wa­ter. Pour over the caramel, smooth and re­frig­er­ate un­til set. Slice into bars. Makes 12.

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