Peanut Caramel-topped Brownie

Woman’s Day (NZ) - - Everyday Food -

SERVES 16 PREPA­RA­TION 20 MIN­UTES (PLUS CHILL­ING) COOK­ING 40 MIN­UTES

300g dark choco­late, chopped 125g but­ter, chopped ¼ cup smooth peanut but­ter ¼ cup sour cream 2 eggs, lightly beaten 1½ cups plain flour, sifted 2/3 cup caster sugar PEANUT CARAMEL 395g can con­densed milk 125g but­ter, chopped cup caster sugar 1/3 cup golden syrup 1/3 1 cup salted roasted peanuts 75g dark choco­late, melted

1. Pre­heat oven to mod­er­ate, 180°C. Grease and line base and sides of a 20cm square cake pan with bak­ing pa­per, leav­ing edges over­hang­ing.

2. Place choco­late, but­ter and peanut but­ter

in a saucepan, then melt over low heat un­til smooth. Trans­fer to a bowl. Chill for 10 min­utes. In a small bowl, com­bine sour cream and eggs. Add to choco­late mix­ture. Stir in flour and sugar. Trans­fer bat­ter to pre­pared pan. Bake for 25 min­utes. Cool.

3. PEANUT CARAMEL. In a medium saucepan, com­bine con­densed milk, but­ter, sugar and golden syrup over medium heat. Bring to a sim­mer, then cook, stir­ring, for 10 min­utes un­til golden. Add ¾ cup peanuts and stir through. Pour over brownie. Scat­ter with ex­tra peanuts. Chill for 1 hour or un­til set.

4. Driz­zle with melted choco­late. Cut into squares with a hot knife, wip­ing af­ter each cut.

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