Tuesday, 1 April 2014

Peanut butter truffle brownies

Recipe from Half Baked Harvest

Peanut butter truffle brownies

For brownie layer:
140g (10 tbsp) unsalted butter
57g milk chocolate, chopped
200g (1 cup) granulated sugar
1tbsp instant coffee
2tsp vanilla extract
1tbsp kahlua (optional)
2 eggs
43g (½ cup) cocoa
80g (½ cup) plain flour
¼ tsp salt
113g milk chocolate, chopped
For the peanut butter ganache:
85g plain chocolate, chopped
3tbsp double cream
2tbsp smooth peanut butter
½ tbsp kahlua (optional)
To decorate:
85g milk chocolate, chopped

1. Preheat the oven to 170C/325F/mark 3. Line an 8x8 or 9x9 inch pan with baking pan, letting the edges hang over the side.

2. For the brownie layer, add the butter and 56g milk chocolate to a bowl and microwave or set over a pan of simmering water to melt. Add the coffee, vanilla, kahlua (if using) and egg and whisk until smooth and well combined.

3. Sift together the cocoa, flour and salt and fold into the chocolate mixture. Stir in the remaining chopped chocolate and pour the batter into the prepared pan and bake for 25-30 minutes, until the top has set. Leave to cool in the pan for 5 minutes before removing from the pan.

4. For the ganache, add the cream to a heatproof bowl and bring to a simmer by microwaving or setting over a pan of simmering water. Stir in the chopped plain chocolate and mix together until the chocolate has melted. Add the peanut butter and kahlua (if using) and mix to combine.

5. Pour the ganache over the top of the brownies and smooth out. Melt the milk chocolate and drizzle over the top. Leave the brownies for 2 hours to set at room temperature (or 1 hour in the fridge) before slicing into squares.

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