One of my newest cookbooks is the Whittaker’s A Passion for Chocolate and I’ve been slowly trying some of the recipes. I love looking at all of the photos that just seem to drip with scrumptious chocolate!
I made this brownie recipe and kept half of it for dessert during steamboat night. The rest went with my husband to work (along with some other yummy bits and pieces) as it was his turn to put on morning tea. Apparently it was a hit and I even had some of his colleagues ask for the recipe, so here it is.
Whittaker’s Peanut Butter Chocolate and Caramel Brownie
250g Whittaker’s Peanut Butter chocolate
8mL vanilla essence
45g cocoa powder
175g plain flour
80g salted butter
390g sweetened condensed milk
1 1/2 Tbsp golden syrup
Preheat the oven to 180 degrees Celsius (160 degrees fan bake). Line a small brownie tin (20cm x 30cm) with baking paper. Ensure you have plenty of overhanging paper to contain the rising brownie mix.
Melt the butter in a pot, add the sugar, chocolate and vanilla essence, and stir and cook until combined.
Sift the cocoa and flour together into a large bowl. Add the chocolate mixture to the flour alternately with the eggs to make a brownie batter.
To make the caramel, melt the butter, sweetened condensed milk and golden syrup in a pot. Continue to cook gently, stirring frequently until a caramel has formed. The caramel will easily stick to the bottom of the pot so keep a close eye on it. The butter will separate out (split) from the caramel. The finished caramel should be the colour of peanut butter.
To assemble, pour half the brownie batter into the tin. Dot over half the caramel, and use a skewer or a toothpick to swirl the caramel roughly through the brownie. Pour over the second half of the brownie batter, top with caramel, and swirl through with the skewer. Don’t overwork the caramel as you want to find chunks of it in the finished brownie. Bake for 30 minutes. Cool in the tin. Cut into squares once cooled.