Peanut butter and chocolate brownies (springform pan)

Name: Peanut butter and chocolate brownies (springform pan)
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 200 g Double cream cream cheese; 150 g chunky peanut butter; 8 Eggs (size M); 500 g Sugar; 300 g Dark chocolate; 250 g Butter; 350 g Flour; 2 heaped Tsp baking powder; 1 pinch Salt; 100 g Peanut kernels; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

200 g Double cream cream cheese
150 g chunky peanut butter
8 Eggs (size M)
500 g Sugar
300 g Dark chocolate
250 g Butter
350 g Flour
2 heaped Tsp baking powder
1 pinch Salt
100 g Peanut kernels
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Mix cream cheese, peanut butter, 1 egg and 75 g sugar with the whisk of the hand mixer until smooth. Chop the chocolate. Melt with butter over a warm water bath. Whisk 7 eggs with an egg whisk. Mix flour and baking powder in a bowl.
2
Add 350 g sugar, salt, eggs and chocolate mixture. Mix everything briefly with the whisk of the hand mixer to a smooth dough. Grease a rectangular form (approx. 21 x 30 cm). Pour the chocolate dough into the mould and smooth it down. Put peanut mass in blobs on top, pull a fork through the two masses so that a slight marbling is created. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Let it cool down on a cake rack. Caramelise 75 g sugar in a pan until golden. Add peanuts and mix everything. Spread on a piece of aluminium foil lightly coated with oil.
3
Let it cool down on a cake rack. Caramelise 75 g sugar in a pan until golden. Add peanuts and mix everything. Spread on a piece of aluminium foil lightly coated with oil. Cut the brownies into pieces. Dust with icing sugar. Coarsely chop the peanut caramel and decorate the brownies with it
4
2 hours waiting time