How to make Yummy Choco Penut Butter Fudge ?

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.  

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