Peanut Butter Choc Brownies
October 06, 2018
"From our Saturday newspaper The Weekend West. Times are estimated."
- Serving Size: 1 (274.1 g)
- Calories 738.2
- Total Fat - 42.4 g
- Saturated Fat - 23.2 g
- Cholesterol - 405.2 mg
- Sodium - 7888.1 mg
- Total Carbohydrate - 75.2 g
- Dietary Fiber - 4.6 g
- Sugars - 56.4 g
- Protein - 16.8 g
- Calcium - 163.4 mg
- Iron - 5.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Grease 18cm x 28cm rectangular slice pan and line base and sides with baking paper.
To make salted caramel, combine sugar and water in a large saucepan over a low heat and stir until sugar is dissolved and bring to a boil and gently boil, WITHOUT STIRRING, for 8 minutes or until golden brown and immediately remove from heat.
Add cream to pan and return to heat and bring to the boil and gently boil, stirring occasionally, for 8 minutes or until slightly thickened and dark golden.
Stir in salt and transfer to a heatproof jug and stand at room temperature for 25 minutes.
Meanwhile, combine chocolate and butter in a medium saucepan over a medium heat and stir until melted and smooth and then transfer to a large, heatproof bowl and cool slightly (about 10 minutes) and add sugar, eggs and combined sifted flour, cocoa and baking powder to chocolate mixture and stir until combined.
Fold in half the peanut butter cups and spoon into prepared pan and smooth over top
Pour over 1/3 cup of the salted caramel and scatter remaining peanut butter cups and refrigerate remaining salted caramel, covered, until ready to serve.
Cook brownie n a moderately slow oven (165C) for 45 minutes, or until just firm to the touch.
Remove and cool completely in pan.
Heat reserved sauce in a microwave on high for about 1 minute, or until warm.
Cut brownie in squares and serve with warm salted caramel and ice-cream.
Tips & Variations
No special items needed.