This is a real killer for chocoholics who love peanuts. The salt in the nuts is really good in combination with the sweet chocolate. You make the cake in two batters then layer them in a cake tin.
- Yield: 24 squares
- 14 oz (400 g) softened butter
- 12 oz (350 g) sugar
- 2 tbsp vanilla sugar
- 4 oz (100 g) good quality cocoa powder
- 3½ oz (100 ml) golden syrup
- 3 pinches sea salt
- 8 free-range eggs
- 6 oz (175 g) plain flour
- 4 oz (100 g) butter
- 4½ oz (125 g) icing sugar
- 12 oz (350 g) peanut butter
- 2 pinches sea salt
- 1 tsp vanilla sugar
- 2 oz (50 g) salted peanuts
How to Make It
- Preheat the oven to 180°C (350°F/gas 4).
- Beat together the butter, sugar and vanilla sugar until white and creamy.
- Mix in the cocoa, syrup and salt.
- Add the eggs, one at a time and the flour last. Make the Peanut Cream
- Melt the butter and whip it together with the icing sugar, peanut butter, salt and vanilla sugar. Let it cool but not harden.
- Place baking parchment on the bottom of a baking tin and butter the sides.
- Spread the brownie batter in the tin and spoon or drizzle the peanut batter over it.
- Use a knife to draw a pattern through the cake, to create a marbled effect. Sprinkle with salted peanuts.
- Bake in the middle of the oven for around 30 minutes. The cake should pull away from the walls and it should be firm.
- Let it cool and then cut into squares.