Miso caramel peanut butter brownies
MAKES 16
Ingredients
225g salted butter, plus extra for greasing 300g dark chocolate
75ml coffee (decaf or instant is fine)
300g caster sugar 3 medium free-range eggs 75g plain flour
50g cocoa powder
6 tsp crunchy Manilife peanut butter
Forthe miso caramel
2 tbsp white miso 100ml double cream 50g caster sugar
method
■ Preheat your oven to 180°C/160°C fan/gas 4. Butter a 20cm square brownie tin and line with baking paper.
■ First make the miso caramel. Using a fork, whisk the miso with the double cream in a jug until there are no large lumps. Sprinkle the sugar evenly into a small frying pan over a high heat. Don’t stir, but swirl the pan occasionally until the sugar has turned into caramel.
■ Pour in the miso cream. The mixture will seize, but don’t panic!
Keep cooking, stirring constantly, for 2 to 3 minutes until you have a smooth caramel. Set aside to cool.
■ Brownie time. Roughly chop all of the dark chocolate. Measure 100g into a bowl and set aside for later, then tip the remaining 200g into a medium-sized saucepan.
■ Roughly chop the butter and add to the saucepan, with the coffee. Warm over a low heat, stirring occasionally, until it all melts.
■ Add the sugar and whisk for a minute or so until it has dissolved, then take the pan off the heat.
■ Crack in the eggs and whisk to combine, then add the flour and cocoa powder. Whisk to make a smooth brownie batter. Pour half into the prepared tin, then top with half of the remaining chocolate.
■ Dot in 3 teaspoons of Manilife and swirl in half of the caramel. Repeat with the remaining batter, chocolate and peanut butter, then swirl the remaining caramel on top.
■ Bake for 30 minutes in the centre of the oven, or until the edges are set and the centre still wobbles.
■ Leave to cool, then cut into 16 squares – and say hello to the world’s ultimate brownie.