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Peanut Brownie Slice

April 21, 2020 By Dane McGregor Leave a Comment

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.

Print
Peanut Brownie Slice
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Serves: 12 Slices
Ingredients
Base
  • 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
Caramel
  • 395g Sweetened Condensed Milk
  • 100g Smooth Peanut Butter
  • 2 Tablespoons Golden Syrup
  • 50g Unsalted Peanuts
Topping
  • 140g Chocolate
  • 30g Butter
Instructions
  1. Preheat the oven to 180°c bake and line a 20-22cm square baking tin.

  2. Cream the butter and sugar until light and fluffy, then beat in the vanilla.

  3. Sift the flour, baking powder, salt and cocoa together and add to the creamed mixture. Add the peanuts and mix well.

  4. Firmly press the mixture into the base of prepared tin and bake for 10-15 minutes or until baked. Remove from the oven.

  5. While the base in baking, melt and mix together the caramel ingredients (minus the unsalted peanuts) and whisk until smooth.

  6. 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.

  7. 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!

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Filed Under: Slices

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Sundays are for Sconuts, a fusion of both a scone Sundays are for Sconuts, a fusion of both a scone and a donut.

Coated in cinnamon sugar and filled with jam and cream, this is how the weekend should end…

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AD - Do these ToffeePops look store bought? This AD - Do these ToffeePops look store bought? 

This just in, I made all of these ones myself. Also, If you saw on the telly, @griffinsbiscuits featured on an episode of TVNZ 2’s Snack Masters, where the iconic ToffeePops took centre stage for the food gurus to recreate this kiwi classic. 

Griffins challenged me to try making them from the comfort of my own home too, consider it ‘Snack Masters at Home - Dane Edition’. Obviously I accepted the challenge to recreate their ToffeePops here at home and I’m pretty impressed with how they turned out.

Now if you have a craving for ToffeePops, it’s also good to know their perfectly proportioned bikkies are still kiwi made and smothered in 5 roll refined and Rainforest alliance certified chocolate. Now that’s worth all that toffee goodness!

How much do you love ToffeePops?

#ToffeePops #SnackMastersNZ
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Answer: “Um, I love a good cactus, don’t you? Also, perhaps they’re a lot like my own personality, prickly, dry and awkward. Ok, have fun with that!”
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