Peanut but­ter fudge brown­ies


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un­salted but­ter 175g golden caster sugar 300g co­coa pow­der 75g dark cho­co­late 175g, bro­ken into chunks vanilla ex­tract 2 tsp eggs 2 plain flour 50g roasted peanuts 25g, roughly chopped PEANUT BUT­TER FUDGE con­densed milk 397g tin dark cho­co­late 250g, finely chopped smooth peanut but­ter 200g

• Heat the oven to 180C/fan 160C/gas 4 and line a 22cm square tin with bak­ing pa­per.

• Put the but­ter, caster sugar, co­coa and 50g of the cho­co­late into a pan over a low heat, and melt to­gether, stir­ring un­til all the but­ter and cho­co­late have melted and the mix­ture is hot.

• Pour into a bowl, stir in the vanilla ex­tract and eggs, one by one, fol­lowed by the flour. Pour into the tin, smooth the top and bake for 25-30 min­utes un­til a skewer in the mid­dle comes out with sticky crumbs – not un­cooked bat­ter. Al­low to cool in the tin com­pletely.

• Once cool, put all of the fudge in­gre­di­ents in a heat­proof bowl over a pan of gen­tly sim­mer­ing wa­ter. Stir un­til melted and com­pletely smooth, then spread over the cooled brownie base. Al­ter­na­tively do this in short bursts in the mi­crowave. Chill for 2 hours un­til the fudge is set.

• Melt an­other 100g dark cho­co­late in a bowl over sim­mer­ing wa­ter or in short bursts in the mi­crowave. Cool for a few min­utes then pour over the brown­ies, tilt­ing to cover all the fudge. Sprin­kle over the peanuts and chill again un­til the cho­co­late top is set. To fin­ish, melt the re­main­ing 25g of dark cho­co­late and driz­zle over the top, leave to set then re­move from the tin and cut into 16 pieces. PER SERV­ING 518 KCALS | FAT 31.5G | SATURATES 16G CARBS 46G | SUG­ARS 39.3G | FI­BRE 4.8G PRO­TEIN 10G | SALT 0.2G

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