- Serves: makes 20
- Cook Time:
- Prep Time: 20 minutes plus chilling overnight
- Effort: easy
For the brownies
- 335 g butter
- 525 g dark chocolate, minimum 70% cocoa solids
- 4 small eggs
- 335 g sugar
- 3 tbsp strong coffee, preferably espresso
- 260 g shelled peanuts
- 115 g self-raising flour
- 335 g white chocolate chips
For the white chocolate sauce
- 50 g white chocolate buttons
- 225 g single cream
- chocolate ice cream
1. Preheat the oven to 160C/140C fan/gas 2. Grease and line a 21 x 21cm square cake tin.
2. For the chocolate brownies: place the butter and dark chocolate into a heatproof bowl and place over a pan of simmering water (make sure the bottom of the bowl does not touch the water). Leave until the chocolate and butter have melted, then gently stir together to combine. Set aside to cool slightly.
3. Meanwhile, whisk the eggs and sugar together in a bowl until pale and fluffy. Whisk in the coffee.
4. Fold the melted chocolate and butter mixture into the egg mixture until well combined, then fold in the flour, nuts and white chocolate.
4. Pour the brownie batter into the prepared cake tin and bake for 35-45 minutes, then remove and set aside to cool in the tin. Place into the fridge overnight.
5. For the white chocolate sauce: place the cream into a small, heavy-based pan and bring to the simmer. Remove from the heat and whisk in the white chocolate buttons until melted.
6. Serve the brownies with a scoop of chocolate ice cream and a drizzle of the warm white chocolate sauce.
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