BAKER'S DELIGHT
BAKING TIP: BROWNIES WILL KEEP FRESH UP TO FOUR DAYS IN AN AIRTIGHT CONTAINER. REFRIGERATE SAUCE, COVERED, AND REHEAT GENTLY IN THE MICROWAVE BEFORE SERVING
STYLE TIP: “OVER THE YEARS, I HAVE COLLECTED SOME BEAUTIFUL VINTAGE TINS. NOT ONLY ARE THEY PRACTICAL, BUT THERE'S SOMETHING QUITE NOSTALGIC ABOUT STORING SLICES & BISCUITS IN THEM”
~ IMOGENE ABADY, HB FOOD DIRECTOR
CHOCOLATE, BOURBON & PEANUT BROWNIES WITH PEANUT CARAMEL SAUCE
Serves 12
200g unsalted butter, chopped 200g dark cooking chocolate, chopped
1⅓ cups firmly packed brown sugar
4 eggs, lightly beaten
2 tbsp bourbon whiskey
1 cup plain flour
½ tsp baking powder
¼ cup Dutch-processed cocoa, plus extra for dusting
⅔ cup (100g) raw peanuts, roasted
Vanilla ice-cream, to serve (optional)
Peanut caramel sauce
300ml thickened cream
½ cup brown sugar
2 tbsp smooth peanut butter
1-2 tbsp bourbon whiskey, to taste (optional)
1. Preheat oven to 180°C. Grease and line the base and two long sides of a 27cm x 17.5cm rectangular slice pan with baking paper.
2. Put butter and chocolate in a medium saucepan over low heat. Cook, stirring, until melted and smooth. Add sugar and whisk until combined. Transfer to a large bowl and allow to cool for 5 minutes.
3. Add eggs and bourbon, and whisk until combined. Sift flour, baking powder and cocoa on top of mixture, and whisk until just combined and smooth. Pour into prepared pan. Sprinkle with peanuts.
4. Bake in oven for 30 minutes, or until the top is firm to touch but centre is still soft. (To keep the fudgy centre, don’t overcook.) Cool brownies in pan, or cool to warm for serving.
5. Meanwhile, to make peanut caramel sauce, put all ingredients in a medium saucepan over medium heat. Whisk until smooth and sugar has dissolved. Bring to the boil. Gently boil for 10-12 minutes, or until thickened.
Lift brownie out of pan. Cut into 12 squares. Dust lightly with cocoa. Put on serving
