Haigh’s Chocolate Peanut Fudge Brookies
EASY 20 SERVES 15MINS PREP 15MIN COOKING
Ingredients
- 150g Haigh’s Dark Chocolate Pastilles
- 250g softened unsalted butter, diced
- ½ cup (140g) crunchy natural peanut butter
- 1 cup (220g) dark brown sugar
- ½ cup (110g) raw caster sugar
- 2 teaspoons vanilla extract
- 2 extra large eggs
- 2 cups (300g) plain flour
- ½ cup (50g) good quality cocoa
- 1 teaspoon bicarbonate soda
- ½ teaspoon salt flakes
- ½ cup salted peanuts, chopped
Method
- Lightly grease 2 baking trays and line with baking paper.
- Pour boiling water into a small saucepan off the heat, about a third full and sit a small bowl on top. Add chocolate pastilles and stir occasionally, until chocolate melts. Remove from heat and allow to cool for 10 minutes.
- Meanwhile, cream butter, peanut butter, sugars and vanilla until light and fluffy. Add eggs one at a time, beating until combined. Add flour, cocoa, bicarbonate soda and salt, mixing until well combined. Add cooled melted chocolate and gently stir until combined. Fold in salted peanuts until just combined.
- Using a spring loaded ice cream scoop with a 5.5cm diameter, place 10 scoops on each baking tray 5cm apart.
- Place baking trays in refrigerator for at least 2 hours, to chill the mixture. This is very important so the brookies hold their shape and achieve a brownie texture in the middle, otherwise they will spread to flat biscuits.
- Preheat oven to 180°C (160°C fan-forced).
- Place chilled baking trays in preheated oven and cook for 15 minutes.
- Remove from oven and allow brookies to cool on trays.
