I love myself a fudgey brownie, but have you tried a brownie with a peanut butter mousse filling?
If you answered no then you have been missing out.
- For the Brownies
- 185g Kerrygold Naturally Softer Irish Butter
- 185g dark chocolate
- 85g cake flour
- 40g cocoa powder
- 3 large eggs
- 275g caster sugar
- For the Peanut Butter Mousse
- 250ml whipping cream
- 1/4 cup smooth peanut butter
- 2 tbsp honey
- 1/2 tsp vanilla extract
- For the Topping
- 150g good quality dark chocolate
- 40g roasted salted peanuts, chopped
FOR THE BROWNIES
Cut the butter into small cubes and tip into a bowl. Break the dark chocolate into small pieces and drop into the bowl along with the butter.
Microwave until melted. Allow the melted mixture to cool to room temperature.
Preheat the oven to 180°C. Using a 20cm square tin, lined with baking paper and set aside.
Sift the cake flour and cocoa powder over a medium bowl.
Crack three large eggs into a large bowl and add in the caster sugar. Whisk the eggs and sugar until creamy and pale in colour.
Pour the cooled chocolate mixture into the bowl with the egg and sugar mixture then gently fold together with a spatula. Fold in the dry ingredients.
Pour the mixture into the prepared tin and bake for 35-40 minutes.
Allow to cool completely. To slice use a heart-shaped cutter or just slice into squares as preferred.
FOR THE PEANUT BUTTER MOUSSE
Whip the cream, honey, and vanilla extract until it forms stiff peaks. Gently fold in the peanut butter until no streaks remain. Refrigerate for 1 hour. Transfer the mousse to a piping bag.
Pipe the mousse onto one half of the brownie, and sandwich with the other half.
Place the sandwiches back in the freezer while you prep the toppings.
Melt the dark chocolate in the microwave at 10-second intervals, mixing in between. Dunk half of each sandwich in the chocolate and immediately sprinkle on the peanuts. The shell hardens quickly so the peanuts only stick when it’s still warm.
Place the finished brownies on a large plate lined with wax paper and dig in!