Look down at my boots. The wind gets through even those. Tights? Never thick enough. But thank God for Barbours. It’s getting colder… And colder. Despite the bitter air and occasional drizzle that somehow makes the situation 5 times worse, I’m embracing the sudden transition into proper fall here in the UK. Couldn’t believe it when a friend posted a video of soft snow right outside her window, here in South Kensington. It’s happening!
The cold means more warm chocolate somethings, topped with chocolate caramel peanut butter frosting. Chocolate anythings. Some days just demand brownies, and only brownies. The first time I made this and followed the initial recipe, the whole 20 minutes made it much too dry for my liking, so I adjusted proportions and timing. Lo and behold, everything was gooey and beautiful in less than 10. The excitement was too much. Too much.
You need that rich goo. A dark, deep, intense pleasure. If I want a good, fudgy brownie that’s chewy around the edges, my go-to recipe is right here, so I implore you to check that out as well; it’s just as simple and almost as quick. This is more a mix between a gooey mud pie and dense cake, but the change is welcome and delicious. Topped with caramel peanut buttery goodness, it really doesn’t get much better than this. What do I love so much about this recipe?
- It takes 10 minutes. And in my case, just 7, because sometimes miracles happen.
- You can use either natural or processed peanut butter (crunchy, if you may) without any disastrous consequence.
- You won’t stop licking and picking.
Chocolate Brownies with Chocolate Peanut Butter Caramel Frosting (adapted from Sorted Food’s Swedish Chocolate Brownie recipe- serves 9-12)
For the brownies:
110g (half cup) salted, melted butter (or use unsalted, and add a pinch of salt into wet ingredients later)
200g white caster sugar
130g plain, all-purpose flour
1 tsp vanilla extract
55g cocoa powder
40g dark chocolate, melted in a microwave in 30-second bursts
For the frosting:
90g ( slightly more than 1/4 cup) chunky/smooth peanut butter; natural peanut butter works perfectly here as well, just make sure it’s properly mixed through
50 dark chocolate chunks, melted in a microwave
75ml (1/4 cup) caramel sauce, store-bought or homemade
Preheat your oven to 180C (350F) and grease a square/round 23cm baking pan. In a bowl and with a whisk, mix together the melted butter, sugar, melted dark chocolate and vanilla extract. Add the salt here if you used unsalted butter. Whisk in the eggs and cocoa powder, and continue whisking until the mixture is visibly and texturally stickier and glossier. At this point, add the flour and mix until everything is just combined. Pop the pan into the oven and bake for 7-10 minutes. Whilst it’s baking, mix together the frosting ingredients. You need a fork and self-trust (that you won’t finish the whole bowl before the brownies are even out).
Check the brownies at 7 minutes- there should still be a slight wobble in the middle. Remove from the oven and let cool for a half hour before frosting. Cut into as many squares as you want, then eat and be happy.