Why, I really forgot how it is to take pictures in the evenings. Got a bit scared they wouldn’t look as yummy as they should :)
Of course I could wait till the sunny morning but in this case it would be of a high risk… Brownies started disappearing quite fast so that the next day I was left with a quarter only :)
I’m sitting here trying to find a right word to describe this cake and, really, the only thing coming to my mind is… a bomb! This cake is like a bomb, no joking. Bomb, gut bomb :)
No other way to describe it since it’s quite fatty mascarpone along with peanut butter, caramel and peanuts themselves! Paraphrasing Sophie Ellis Bextor “it’s a murder at the table…” ;)
And the taste… Hmmm… The taste is surprising, at least for me. It’s like expecting to eat something really really sweet and then, all of a sudden, oh my! it’s salty too?! Nicely contrasted :)
Oh, and one more thing, if you think you’ll get plump right after eating this brownies, no way. Just no way. I ensure you that eating a piece of it can easily satisfy your sweet tooth :)
There is also a thing I’d like to explain here. This mentioned caramel. Well, I have to admit this is MY version of caramel, so to speak… which simply means it’s more like caramel-fudge mass rather than real caramel itself :) But you know what? It’s so addictive!
So, let my brownies love last forever :)
Brownies Ingredients (form 21cm):
- 200g dark chocolate
- 135g butter
- 3/4 cup brown sugar
- 3 eggs
- 80g all-purpose flour
- few drops of vanilla flavour
Line the form with bakery paper.
Melt the butter with chocolate on a low-heat until it’s combined.
Leave aside for cooling.
Whisk the eggs with brown sugar and vanilla flavour.
Add half of the chocolate mass and mix shortly.
Add the rest of the mass and mix until all incorporated.
Sift the flour in and stir it all using a spatula.
Pour the mass into the form. Smoothen.
Bake at 170°C for 25-30 minutes.
Once it’s baked, cool the cake.
- 250g mascarpone
- 200g peanut butter
Mix the ingredients until combined.
Just remember, mascarpone does not like long mixing :)
- 1/4 cup water
- 150g sugar
- 1/3 cup heavy cream (I used 33%)
Place the sugar on a frying pan and pour it with water.
Heat up, heat up, heat up, heat up… Oh my, it takes some time, really…
Stir from time to time.
Once it starts getting goldish and then brownish, take off the heat and add heavy cream.
BE CAREFUL! It can be quite explosive :)
Stir it all until it’s combined :)
Leave for a moment for cooling.
- 1 cup salted or unsalted peanuts
Making the cake :):
Lay half of the peanut cream on the bottom cake. Smoothen.
Cover it with the second cake and lay the rest of the cream.
Sprinkle it with roasted peanuts and pour with caramel :)
And that’s it :)
It may look a bit complicated but believe me, it is not :)
Recipe taken from my beloved Moje Wypieki.