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Malted peanut butter brownie with salted caramel sauce

Malted peanut butter brownies cut into squares

Malted peanut butter brownie with salted caramel sauce

Name: Malted peanut butter brownie with salted caramel sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Cuts into 12 squares
Ingredients: 200g dark chocolate; 125g butter; 3 eggs; 200g golden caster sugar; 25g cocoa powder; 100g self-raising flour; 25g malted milk powder; 4-6 tbsp smooth peanut butter; vanilla ice cream to serve; 60g dark muscovado sugar; 100ml double cream

Tom Kerridge

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Cuts into 12 squares

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Combine the flavours of chocolate, peanuts and caramel to make these divine brownies. The sauce is optional, but it makes the brownies into more of a dessert

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g dark chocolate
125g butter
3 eggs
200g golden caster sugar
25g cocoa powder
100g self-raising flour
25g malted milk powder
4-6 tbsp smooth peanut butter
vanilla ice cream

to serve

For the sauce (optional)

60g dark muscovado sugar
100ml double cream

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Nutrition: Per serving

kcal410
fat25g
saturates14g
carbs38g
sugars29g
fibre3g
protein6g
salt0.4g

Method

step 1

Heat the oven to 190C/170C fan/gas 5 and line a 20cm square cake tin with baking parchment. Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water, or do this in short bursts in the microwave.
step 2

Beat the eggs and sugar together in a large bowl using an electric whisk for 3 mins until light and fluffy. Add the slightly cooled chocolate and butter mixture and whisk briefly. Sift over the cocoa, then add the flour and malted milk powder. Fold everything together quickly, then scoop half of the mixture into the tin. Dot over spoonfuls of the peanut butter, then scoop the rest of the brownie mixture over the top and gently ripple the two together using a cutlery knife or skewer. Bake for 30 mins until the brownies are set and slightly cracked on top. Leave to cool completely in the tin.
step 3

If you’re making the sauce, tip the sugar and cream into a small pan and bring to the boil, then reduce the heat to low and simmer, stirring until you have a thick toffee sauce. Season with a pinch of sea salt. Cut the brownies into squares and serve with ice cream and the warm sauce, if you like. Will keep in an airtight container for up to three days.

Recipe from Good Food magazine, January 2022

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A star rating of 4.3 out of 5.3 ratings

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