Baking / Cacao / Chocolate / Eggs / Peanuts / Sweet

Chocolate Brownies with Salted Peanut Caramel Sauce

A wickedly dark, impossibly decadent and ridiculously good chocolate brownie recipe, my Chocolate Brownies with Salted-Peanut Caramel Sauce are right in so many ways. Rich chocolate flavour, moist fudgy centre, and drizzled with sweet and salty peanut caramel – this is certainly a ‘sometimes’ sweet treat, but one that is truly worth each gloriously chocolaty mouthful.


 

6 tbsp unsalted butter – organic if possible

180 g dark semi-sweet chocolate – I used 70%

¼ cup cacao powder – or a good quality cocoa powder

¼ cup plain flour

¼ cup cornstarch

1 tbsp icing sugar

¼ cup millet

¼ tsp baking powder

¼ tsp sea salt

2 large eggs – organic, free-range

1 cup sugar

2 tsp pure vanilla extract

¼ cup Kahlua – or strong espresso

½ cup peanut butter – organic if possible

4 tbsp rice syrup – or maple syrup

2 tbsp water

1 tbsp sea salt

¼ cup peanuts, lightly roasted and roughly chopped

For the brownies:

Preheat oven to 175C

Prepare an 8 inch square baking dish by lining it with baking paper – for individual brownies line 4 small spring form moulds with paper and set aside.

In a heatproof bowl set over a pan of simmering water, combine the butter, chocolate, and cocoa. Remove from heat and stir until smooth. Set aside to cool slightly.

In a separate bowl, whisk together the flour, icing sugar, cornstarch, millet, baking powder, and sea salt. Set aside.

In the bowl of an electric mixer, whip the eggs, sugar, and vanilla on high speed until the mixture becomes pale and fluffy – this should take approx. 4 minutes.

Pour in the chocolate mixture. Add the Kahlua or coffee. Mix. Add the flour mixture and stir until just combined, scraping down the sides of the bowl as needed.

Pour the brownie batter into your prepared pan or pans and pop into the oven on a middle tray. Bake for approx 30-35 minutes* or until a knife inserted in the centre comes out clean. Remove from oven and allow to cool for approx. 15 minutes. Remove brownies from pan and transfer to wire rack. Let cool completely.

*Keep and eye on the brownies if using smaller moulds – baking time may be more like 15-20 minutes.

For the salted peanut caramel sauce:

In a heatproof bowl set over a pan of simmering water, melt together the peanut butter, rice syrup, water and sea salt. Stirring until smooth. Fold through the peanuts and add more salt if desired.

To serve, top brownies with a generous scoop of vanilla bean ice cream and pour over the warm salted peanut caramel.

Serves 4 very lucky people 

7 thoughts on “Chocolate Brownies with Salted Peanut Caramel Sauce

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