Peanut butter and caramel brownies

These brownies were designed around the idea of a ‘Snickers’ bar – so chocolate, peanut and caramel being the predominant flavours. Personally, I adore peanut butter, so was super excited about making these.

The addition of the peanut butter layer and the caramel means that these are sure to be nice and squidgy, like a proper brownie should be.

Peanut Butter and Caramel Brownies
Serves 16
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359 calories
37 g
74 g
21 g
7 g
10 g
88 g
104 g
26 g
0 g
10 g
Nutrition Facts
Serving Size
88g
Servings
16
Amount Per Serving
Calories 359
Calories from Fat 188
% Daily Value *
Total Fat 21g
33%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 74mg
25%
Sodium 104mg
4%
Total Carbohydrates 37g
12%
Dietary Fiber 2g
9%
Sugars 26g
Protein 7g
Vitamin A
7%
Vitamin C
0%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g dark chocolate
  2. 125g unsalted butter
  3. 200g golden caster sugar
  4. 3 large eggs, beaten
  5. 1 tsp vanilla extract
  6. 125g plain flour
  7. 1 tbsp cocoa
  8. 100g salted, roasted peanuts, roughly chopped
For the caramel
  1. 100g white caster sugar
  2. 100ml double cream
  3. 15g unsalted butter
  4. 1/2 tsp vanilla bean paste
  5. 1/2 tsp sea salt flakes
Peanut Layer
  1. 100g buttermilk
  2. 30g golden caster sugar
  3. 100g chunky peanut butter (preferably unsweetened)
  4. 1 egg, large
  5. 1tsp vanilla extract
Instructions
  1. Butter a 23cm square baking tin and line the sides with baking paper.
  2. Make the caramel first. Tip he caster sugar into a small pan with 1tbsp water and heat until the sugar has dissolved on a low heat. Raise the heat to bring to the boil and cook until the caramel turns a deep caramel colour.
  3. Slowly add the cream, stirring constantly. Add the butter and vanilla, stir to combine and and return to the pan over a medium heat and cook until the caramel is thick enough to coat the back of a spoon.
  4. Spoon into a disposable piping bag. Heat the oven to to 160c/fan140c/gas3.
  5. Make the peanut layer. Beat the buttermilk, sugar and peanut butter together until smooth. Add the egg and vanilla and mix until combined.
  6. Make the brownie. Melt the chocolate and butter in a heat proof bowl over a pan of simmering water or melt in the microwave . Stir and leave to cool slightly.
  7. Add the caster sugar, eggs and vanilla and beat until silky smooth. Sift the flour, cocoa and a pinch of salt and mix well.
  8. Spread half of the brownie mixture into the baking tin, then drizzle with all but 1tbsp of the salted caramel and scatter with 2/3 of the peanuts. Spoon over the remaining brownie mix.
  9. Spoon the peanut butter mix in random blobs over the top and swirl through with a knife or back of a spoon. Scatter with remaining peanuts and caramel.
  10. Bake for 30 mins until the brownie has set, but is still slightly soft in the middle. Leave to cool and cut into 16 squares to serve.
Adapted from Olive Magazine
beta
calories
359
fat
21g
protein
7g
carbs
37g
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Adapted from Olive Magazine
Full As An Egg http://fullasanegg.org/

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