Skip to main content

How to make Yummy Choco Penut Butter Fudge ?

By



Ingredients :


  • 180g unsalted butter, melted
  • 3/4 cup Dutch cocoa
  • 1 1/2 cups of castor sugar
  • A few drops of pure vanilla
  • 4 eggs, lightly beaten
  • 100g plain flour, sifted
  • 3/4 tsp baking powder
  • Pinch of salt
  • Oil or butter for greasing baking tray
  • 600g natural smooth peanut butter
  • 300g icing sugar, sifted
  • Additional icing sugar, as needed.
  • 300g dark couverture chocolate, chopped into small chunks.


Method

Brownie (adapted from Stephanie Alexander’s The Cook’s Companion)
  1. Grease a 20cm x 30cm Swiss roll tin or equivalent baking tray with a thin film of oil or butter and line with baking paper so it covers all internal surfaces.
  2. In a large mixing bowl, mix the melted butter, cocoa, sugar and vanilla until combined.
  3. Mix in the eggs until completely incorporated.
  4. Add the flour and baking powder and mix until just combined, making sure that there are no pockets of dry flour.
  5. Pour mixture into lined baking tray and bake in 160C preheated oven for 20-30 mins until firm but still moist. Test with a toothpick or skewer, which should come out moist with a few crumbs.
  6. Allow to cool in tray to room temperature and then place into the fridge or freezer until chilled and top surface is firm to the touch.

Peanut Butter Filling

  1. In a large mixing bowl combine the peanut butter and half the sifted icing sugar, using a cutting and folding motion with a silicone or plastic spatula to incorporate the mixture.
  2. Gradually add more icing sugar until a soft dough forms, which should pliable by hand without sticking. The amount of icing sugar required may vary depending on the peanut butter and other factors such as humidity but it should be around a 2-to-1 ratio of peanut butter to icing sugar. If the mixture starts looking like crumbs and has trouble

    coming together, add more peanut butter.
  3. Spread the peanut butter dough covering the surface of the chilled brownie with an even layer. Before applying the peanut butter filling to the brownie, flatten it out by hand first somewhat. Use a pressing down motion to shift the peanut butter filling around the tray. Avoid using a sideways rubbing/spreading motion as this can dislodge chunks of brownie from the surface and ruin the look and texture of the filling.
  4. Once the peanut butter filling has been spread over the surface of the brownie, use your hands, spatula or something cylindrical like a soft drink can to even out the surface.  
Source 
Labels:

Comments

Post a Comment

Popular posts from this blog

How to make roasted Turkey ?

By
Ingredients     2 cups apple cider     1/3 cup real maple syrup     2 1/2 tablespoons chopped fresh thyme     2 tablespoons chopped fresh marjoram     1 1/2 teaspoons grated lemon zest     3/4 cup butter, softened     salt and pepper to taste           1 (12 pound) whole turkey, neck and giblets reserved     2 cups chopped onion     1 1/2 cups chopped celery     1 1/2 cups chopped carrots     3 cups chicken broth           1/4 cup all-purpose flour     1 bay leaf     1/2 cup apple brandy Directions :     Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, tablespoon marjoram, and lemon zest. Stir in butter until me...
Post a Comment
View Recipe »

Yummy Red Velvet - Cheese cake Recipe

By
Recommended ---> Redvelvet Rose cookies  Ingredients : CHEESECAKE: Two (8-ounce) packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 teaspoon vanilla extract RED VELVET CAKE: 2 1/2 cups all purpose flour 1 1/2 cups granulated white sugar 3 tablespoons unsweetened cocoa powder (not Dutch process) 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs, at room temperature 1 1/2 cups vegetable or canola oil 1 cup buttermilk 1/4 cup (two 1-ounce bottles) red food coloring 2 teaspoons vanilla extract 2 teaspoons white vinegar CREAM CHEESE FROSTING: 2 1/2 cups powdered sugar, sifted lightly to remove any lumps Two (8-ounce) packages cream cheese, at room temperature 1/2 cup unsalted butter, at room temperature 1 tablespoon vanilla extract Method : 1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting ...
Post a Comment
View Recipe »

Best Stir fried chicken and broccoli with noodles

By
Image Link Ingredients For the chicken: 450g/1lb chicken breasts and thighs, cut into 5cm/2in strips 2 tsp light soy sauce ½ tsp ground black pepper 200g/7oz purple sprouting broccoli 2 tbsp vegetable oil 1 onion, finely sliced 3 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, peeled, finely chopped 1 red pepper, cut into small wedges 2 tbsp shaoxing rice wine or dry sherry 2 tbsp sesame oil 3 tbsp soy sauce 1 tbsp chilli bean sauce 2 tsp cornflour 2 tbsp sesame seeds For the noodles: 250g/9oz medium rice noodles 2 tbsp sesame oil 4 spring onions, finely shredded Directions : For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside. Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very...
Post a Comment
View Recipe »