Peanut Butter Choc Brownies
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Grease 18cm x 28cm rectangular slice pan and line base and sides with baking paper.
Step 2
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.
Step 3
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.
Step 4
Stir in salt and transfer to a heatproof jug and stand at room temperature for 25 minutes.
Step 5
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.
Step 6
Fold in half the peanut butter cups and spoon into prepared pan and smooth over top
Step 7
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.
Step 8
Cook brownie n a moderately slow oven (165C) for 45 minutes, or until just firm to the touch.
Step 9
Remove and cool completely in pan.
Step 10
Heat reserved sauce in a microwave on high for about 1 minute, or until warm.
Step 11
Cut brownie in squares and serve with warm salted caramel and ice-cream.
Tips
No special items needed.