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Dinner with Rukmini
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Salted Chocolate Peanut Brownies
Introduction from Rukmini Iyer
If you’re looking for a traybake to take to a party, look no further. Chocolate and peanut might be one of my favourite combinations, and this supersized brownie is absolutely delicious, as well as beautiful. If you’re serving it warm as an after-dinner dessert, bring a bowl of crème fraîche to the table, as it’s very rich.
Ingredients
Essential kit
You will need: a 30cm x 37cm roasting or baking tin.
Method
Preheat the oven to 160°C fan/180°C/gas 4, and oil and line a 30 x 37cm roasting or baking tin with non-stick baking or greaseproof paper. Melt the olive oil, dark brown sugar and chocolate together in a saucepan. Let it cool down for a minute, then whisk in the flour, cocoa, 100ml of the milk and all of the eggs until smooth.
Stir through three-quarters of the salted peanuts, then transfer to the lined tin. Beat the crunchy peanut butter with the remaining 40ml of milk – it should be the consistency of double cream – then drop spoonfuls over the chocolate batter and swirl them in with the wrong end of a teaspoon. Scatter over the remaining peanuts, then bake for 15–20 minutes until just set on top, but still a little soft inside.
Let the brownie cool in the tin, then cut into squares when cool enough to handle. This will keep well in an airtight box for up to a week – if you can resist that long.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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