Brownies and chill, anyone? These chocolate and peanut butter brownies contain sugar-coated peanuts and are topped with salted pretzels. They are perfect for a date night on the sofa with yourself or with the one you love. Using soy sauce in place of salt balances the richness of the brownie and adds an extra layer of umami flavour.
Date Night Brownie
Janusz says: Coconut blossom sugar can be found in many supermarkets. However, it can be easily substituted with a mixture of 50% light brown sugar and 50% dark brown sugar.
Ingredients
- 2-3/4 oz (80g) unsalted butter
- 4-1/2 oz (125g) milk chocolate (35% cocoa solids), chopped
- 4-1/2 oz (125g) dark chocolate (50% cocoa solids), chopped
- 1 tablespoon vanilla bean paste
- 5-1/2 oz (150g) coconut blossom sugar
- 1 tablespoon soy sauce
- 2 large eggs, room temperature
- 1-1/2 oz (40g) cornflour (cornstarch)
- 1 oz (30g) pure unsweetened cocoa powder
- 3-1/2 oz (100g) colourful sugar-coated peanuts
- 2 tablespoons smooth peanut butter
- 16 salted pretzels
Instructions
- Preheat the oven to 180°C (350°F). Line a 20cm (8 inch) square tin with baking paper.
- In a medium saucepan over medium heat, melt the butter, both chocolates and the vanilla bean paste. Once melted, remove the pan from the heat, add the sugar, soy sauce and eggs and stir until well combined.
- Sift the cornflour and cocoa powder over the batter and mix until fully combined.
- Add the sugar-coated peanuts and ensure they are evenly distributed throughout the mixture.
- Transfer the batter to the tin and level the surface.
- Heat the peanut butter in the microwave on High for 10–15 seconds until melted, then pour it over the brownie mixture.
- Using a toothpick, create a feathered effect in the peanut butter (see photograph), then place the salted pretzels on top, evenly spaced so there will be one per brownie when it is cut into pieces.
- Bake the brownie for 20 minutes. Remove from the oven and let it rest for 2 hours before slicing and serving.
- Store in an airtight container at room temperature for up to 3 days. However, if you prefer a fudgy texture, store them in the fridge for up to 1 week.
Notes
Recipe reprinted with permission from Baking with Pride by Janusz Domagala (Murdoch Books, 2024). Photography by Frankie Turner.