Peanut Caramel Brownie

Name: Peanut Caramel Brownie
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 125 g Butter; 150 g Dark chocolate; 2 Eggs (Gr. M); 125 g demerara sugar; 7-10 Tbsp Salt; 100 g Flour; 25 g Baking cocoa; 1/2 TEASPOON Baking Powder; 75 g (glass) Peanut Butter; 75 g roasted and salted peanuts; 400 g Double cream cheese; 50 g Caramel spread (e.g. Bonne Maman)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

125 g Butter
150 g Dark chocolate
2 Eggs (Gr. M)
125 g demerara sugar
7-10 Tbsp Salt
100 g Flour
25 g Baking cocoa
1/2 TEASPOON Baking Powder
75 g (glass) Peanut Butter
75 g roasted and salted peanuts
400 g Double cream cheese
50 g Caramel spread (e.g. Bonne Maman)

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease square springform pan (40;24 x 24 cm; alternatively round, 26 cm Ø). Break chocolate into pieces for the dough.
2
Melt with 125 g butter in pieces in a saucepan at low heat.
3
Beat the eggs, sugar and 1 pinch of salt with the whisks of the mixer for 3-4 minutes until creamy. Remove the chocolate butter from the heat and immediately stir into the egg mixture.
4
Mix flour, cocoa and baking powder. Quickly stir into the chocolate-egg mixture.
5
Put the dough into the form and smooth it down and bake in a hot oven for about 12 minutes. Let it cool down and take it out of the tin.
6
Melt peanut butter at low heat. Let it cool down for about 10 minutes. Coarsely chop the peanuts. Whip cream cheese with the whisk of the mixer until creamy. Slowly stir in cooled but still liquid peanut butter.
7
Spread it on the brownie. Sprinkle with peanuts. Chill for about 20 minutes.
8
Warm up the caramel spread at low heat. Spread with a spoon in a grid pattern over the peanut cream. Cut the brownie into approx. 4 x 4 cm pieces.