Peanut Butter BrowniesCourtnay Fafeita
200g Lindt 90% Dark Chocolate
190g Lewis Road Creamery Premium Lightly Salted Butter
250g Pams Caster Sugar
3 large Pams Free Range eggs
1 tsp Queen Madagascan Vanilla Extract
½ teaspoon salt
1 tsp coffee powder (not granules)
150g roasted salted chopped Peanuts
Peanut Butter Icing
40g Lewis Road Creamery Premium Lightly Salted Butter
170g smooth peanut butter
½ cup Pams icing sugar
40ml Lewis Road Creamery Organic Single Cream
½ tsp Queen Vanilla Bean Paste
¼ tsp salt
120g salted, roasted peanuts
220g Pams Caster Sugar
Start by preheating the oven to 180c. Grease and line your brownie pan, paper in both directions.
Melt Chocolate and butter together in a saucepan then set aside too cool.
Beat eggs sugar and vanilla together in stand mixer until smooth and creamy.
Add the chocolate mix and beat until well combined.
Add flour coffee and salt and combine then the peanuts.
Pour into the prepared brownie tray and bake for about 25 minutes.
While the brownie is cooling, move onto the peanut brittle. Line a baking tray with baking paper and spread the peanuts over it.
In a saucepan add sugar and water, mix briefly and then put on medium high heat. Use a pastry brush to coat the sides of the pan in water as needed. Once the sugar reaches a nice dark caramel colour quickly pour the mixture over the peanuts on the tray. Leave to cool and then crack into pieces.
While that is cooling, move onto the Peanut Butter icing. Cream the butter and peanut butter in a stand mixer with whisk attachment until creamy. Add the icing sugar and keep mixing. Finally add the remaining ingredients and whip until pale and creamy.
Add icing into a piping bag with a star nozzle.
Take brownies out of the freezer and remove from the pan. Cut into 16 pieces. Pipe icing onto each brownie, dust with cocoa and top with peanut brittle shard.