Brownies with caramel peanut topping


For the Brownies:-

  1.  Plain flour – 1 cup
  2. Baking soda – 1 tsp
  3. Salt – 1/4 tsp
  4. Unsalted butter – 112 grams
  5. Semi sweet chocolate (chopped) – 125 grams
  6. Eggs – 3 numbers
  7. Brown sugar (packed) – 1/2 cup
  8. Caster sugar – 1/4 cup
  9. Corn syrup –  3 tbsp
  10. Vanilla essence – 1 tsp
For the Topping:-
  1. Caster sugar – 2 cups
  2.  Boiling water –  1/2 cup
  3. Corn syrup – 1.5 tbsp
  4. Cooking cream –  2/3 cup
  5. Unsalted butter – 2 tbsp
  6. Roasted, Salted  and Halved peanuts – 1 cup
  1. Preheat the oven to 180C.
  2. Sift the flour, baking soda and salt together.
  3. Heat the butter and chocolate in a double boiler. Let the mixture cool down for 10 minutes.
  4.  Beat the eggs and brown sugar and caster sugar together really well for 7-10 minutes. Whisk in the corn syrup and the vanilla essence. Add the melted butter and chocolate mixture. Gently fold in the dry ingredients. Do not overmix.
  5. Pour the Brownie batter into a greased and lined 9” springform tin. Bake for 30 minutes, or until a toothpick inserted in the middle comes out almost clean . Do not overbake. Transfer to a wire rack and let it cool down to room temperature.
  6.  For the topping, put the caster sugar in a wok & cook on medium heat till it melts & changes to golden brown colour. Add 1/4 cup of boiling water to the caramelised sugar & keep stirring the mixture. Add the corn syrup & mix well. Switch off the heat. Add 2 tbsps of softened butter, 2/3 cup of cream and 1 cup of roasted peanuts.
  7. Pour this caramel peanut topping over the cooled brownie.
  8. Refrigerate for atleast  1 hour.
  9. Serve chilled.
This entry was posted in Baking, Bars and squares, Continental. Bookmark the permalink.

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