Peanut butter fudge brownies
- Preparation and cooking time
- Total time
- plus cooling + plus chilling
- Easy
- Makes 16
Ingredients
- 175g unsalted butter
- 300g golden caster sugar
- 75g cocoa powder
- 175g dark chocolate, broken into chunks
- 2 tsp vanilla extract
- 2 eggs
- 50g plain flour
- 25g roasted peanuts, roughly chopped
PEANUT BUTTER FUDGE
- 397g tin condensed milk
- 250g dark chocolate, finely chopped
- 200g smooth peanut butter
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4 and line a 22cm square tin with baking paper.
- STEP 2
Put the butter, caster sugar, cocoa and 50g of the chocolate into a pan over a low heat, and melt together, stirring until all the butter and chocolate have melted and the mixture is hot.
- STEP 3
Pour into a bowl, stir in the vanilla extract and eggs, one by one, followed by the flour.
- STEP 4
Pour into the tin, smooth the top and bake for 25-30 minutes until a skewer in the middle comes out with sticky crumbs – not uncooked batter.
- STEP 5
Allow to cool in the tin completely.
- STEP 6
Once cool, put all of the fudge ingredients in a heatproof bowl over a pan of gently simmering water.
- STEP 7
Stir until melted and completely smooth, then spread over the cooled brownie base.
- STEP 8
Alternatively do this in short bursts in the microwave.
- STEP 9
Chill for 2 hours until the fudge is set.
- STEP 10
Melt another 100g dark chocolate in a bowl over simmering water or in short bursts in the microwave.
- STEP 11
Cool for a few minutes then pour over the brownies, tilting to cover all the fudge.
- STEP 12
Sprinkle over the peanuts and chill again until the chocolate top is set.
- STEP 13
To finish, melt the remaining 25g of dark chocolate and drizzle over the top, leave to set then remove from the tin and cut into 16 pieces.