Wondering how to use up your peanut butter? Try this delicious recipe for miso caramel peanut brownies from The Peanut Butter Cookbook
There are brownies, then there are these: brownies swirled
with homemade miso caramel, crunchy ManiLife and chunks
of dark choc. It’s well worth making just that little more effort
when you’re looking for the wow factor—and needless to say,
these deliver.
Makes: 16
Time: 1 hour 10 minutes
Ingredients
- 225g salted butter, plus extra for greasing
- 300g dark chocolate
- 75ml coffee (decaf and/or instant are fine!)
- 300g caster sugar
- 3 medium free-range eggs
- 75g plain flour
- 50g cocoa powder
- 6 tsp crunchy ManiLife peanut butter
For the miso caramel:
- 2 tbsp white miso
- 100ml double cream
- 50g caster sugar
You will need a 20cm square brownie tin.
Method
Preheat your oven to 180°C/160°C fan/gas 4. Butter a 20cm
square brownie tin and line with baking paper.
First make the miso caramel. Using, a fork whisk the miso with the
double cream in a jug until there are no noticeable large lumps.
Sprinkle the sugar evenly into a small frying pan over a high heat.
Be careful not to stir, but swirl the pan occasionally until the sugar
has turned into an amber caramel. Now pour in the miso cream.
When the cream is added, the mixture will seize—don’t panic, this
is normal! Continue cooking, stirring constantly, for 2–3 minutes
until you have a smooth, unreal caramel. Set aside to cool.
Brownie time. Roughly chop all the dark chocolate.
Measure 100g into a bowl and set aside for later, then tip
the remaining 200g into a medium-sized saucepan. Roughly
chop the butter and add this to the saucepan too, along with the
coffee. Put the saucepan over a low heat and cook, stirring
occasionally, until the butter and chocolate are melted. Add the
sugar and whisk for a minute or so until it has dissolved, then take
the pan off the heat.
Crack in the eggs and whisk to combine, then add the flour and
cocoa powder. Whisk until you have a smooth brownie batter Pour
half the batter into your prepared tin, then top with half your
remaining chocolate. Dot in 3 teaspoons of the ManiLife and swirl in
half the caramel. Repeat with the remaining batter, chocolate and
peanut butter, then swirl the remaining caramel across the top.
Bake for 30 minutes in the centre of the oven, or until the edges
are set and the centre still has a wobble.
Leave to cool, then cut into 16 squares—and say hello to the
world’s ultimate brownie.
Tip: These brownies will keep
happily at room temperature
in an airtight container for up
to 5 days—if they last that
long! They can also be frozen,
once baked, for a pick-me-up
whenever the need arises.
Recipe taken from The Peanut Butter Cookbook by ManiLife (Ebury Press, £20)
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