Peanut Butter Brownies

Ingredients

Peanut Brownie
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
115g flour
½ teaspoon salt
1 tsp coffee powder (not granules)
150g roasted salted chopped Peanuts
Cooking Spray

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

Peanut Toffee
120g salted, roasted peanuts
220g Pams Caster Sugar
125ml water

Method

• 1

  Start by preheating the oven to 180c. Grease and line your brownie pan, paper in both directions.

• 2

  Melt Chocolate and butter together in a saucepan then set aside too cool.

• 3

  Beat eggs sugar and vanilla together in stand mixer until smooth and creamy.

• 4

  Add the chocolate mix and beat until well combined.

• 5

  Add flour coffee and salt and combine then the peanuts.

• 6

  Pour into the prepared brownie tray and bake for about 25 minutes.

• 7

  While the brownie is cooling, move onto the peanut brittle. Line a baking tray with baking paper and spread the peanuts over it.

• 8

  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.

• 9

  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.

• 10

  Add icing into a piping bag with a star nozzle.

• 11

  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.