Ingredients
Peanut Brownie
- ¾ cups or 170g butter cold
- 1 ½ cups or 300g granulated sugar
- ¾ cups or 75g dutch process cocoa
- 3 eggs
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- ¼ cup or 32g all purpose flour
- ¾ cups roasted peanuts or slivered almonds toasted, not raw
Caramel Topping
- 1 cup 200g sugar
- 2 tablespoons heavy cream
- ½ cup or 113 butter can use salted here, reduce fine sea salt to 1/4 tsp
- 1/2 teaspoons flaked sea salt
- 1 teaspoon pure vanilla extract
Chocolate Coating
- 300 g dark chocolate finely chopped (70%)
Method
Make the brownies
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Preheat the oven to 350 F. Line an 8×8” baking pan with two sheets of parchment paper crosswise so you have overhang on all four sides.
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Set the butter in a heatproof bowl and melt it for 1 minute in the microwave (if it starts sputtering, take it out immediately).
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Add the sugar and whisk it in, then return the bowl to the microwave for another minute.
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Whisk in the cocoa and return the mix to the microwave for another 30 seconds. The mixture should be hot to touch.
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Add the salt & vanilla, whisk well. Add the eggs and quickly whisk for at least a full minute, until you have a smooth, shiny batter.
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Fold in the flour and the peanuts then pour batter into the pan. Bake for 30 -35 minutes, until the center is puffy. It will fall as it cools.
Make the caramel
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