Kiwi’s love their baking, their biscuits and their slices. One of New Zealand most loved homemade favourites is the timeless Peanut Brownie. There’s no household growing up that didn’t have these nostalgic biscuit lining baking trays, filling cookie jars and lunch boxes. In fact I ran a poll on Baker Gatherer’s Facebook a while back, asking kiwi their favourite homemade biscuits from the Edmonds cookbook. The clear winner was the Peanut Brownie, so I really wanted to celebrate this home classic by creating something new and delicious.
Using a buttery peanut brownie biscuit base, I’ve then topped this with a smooth peanut butter caramel (along with plenty more peanuts), before finishing it off with a rich layer of chocolate. I believe this Peanut Brownie Slice is a great take on the classic biscuit recipe we all know and love, plus I have to add, if you love a good Snickers chocolate bar, this recipe is a must try too!
So I think it’s time you added this new household favourite to your bake list.
- 280g Plain Flour
- 1/2 Teaspoon Baking Powder
- 60g Caster Sugar
- 160g Butter – Room Temperature
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Salt
- 1 Tablespoon Cocoa
- 100g Unsalted Peanuts
- 395g Sweetened Condensed Milk
- 100g Smooth Peanut Butter
- 2 Tablespoons Golden Syrup
- 50g Unsalted Peanuts
- 140g Chocolate
- 30g Butter
Preheat the oven to 180°c bake and line a 20-22cm square baking tin.
Cream the butter and sugar until light and fluffy.
Sift the flour, baking powder, salt and cocoa together and add to the creamed mixture. Add the peanuts and mix well.
Firmly press the mixture into the base of prepared tin and bake for 10-15 minutes or until baked. Remove from the oven.
While the base in baking, melt and mix together the caramel ingredients (minus the unsalted peanuts) and whisk until smooth.
Pour over baked base, sprinkle with 50g of peanuts and return to the oven for a further 25-30 minutes or until the top of the caramel has set and turned a warm golden colour. Remove from the oven and allow to cool completely.
When the slice has cooled, gently melt together the chocolate and butter for the topping. Cover the slice with chocolate and allow it to set in the fridge before cutting and serving. Enjoy!