Jersey Royal brownies with peanut butter and salted caramel
Amount Per Serving
Calories 326Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 41mg14%
Sodium 105mg5%
Potassium 372mg11%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 21g23%
Protein 7g14%
Vitamin A 203IU4%
Vitamin C 5mg6%
Calcium 45mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Jersey Royal brownies with peanut butter and salted caramel
Fudgy, nutty brownies made with Jersey Royal potatoes.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dessert, Snack, Tea-time
Cuisine: British
Servings: 12
Calories: 326kcal
Equipment
Saucepan
20cm square baking tin
Electric whisk
Ingredients
275gJersey Royal potatoesscrubbed but left whole
75gbutter
75gcrunchy peanut butter
200gdark chocolatechopped
200gbrown sugar
2eggs, beaten
110gself-raising
40gcocoa
25gsalted peanutsroughly chopped
Salted caramel to serve
Method
Bring a pan of water to the boil, add the potatoes, and cook for 10-12 minutes until tender. Drain and run under cold water until cool enough to handle. Pull off any loose bits of skin and then finely grate the potatoes.
Line a 20cm square baking tin. Preheat the oven to fan 160ºC/180ºC/gas mark 6.
In a large pan, gently melt the butter, peanut butter and chocolate, stirring regularly to combine and stop the chocolate catching on the bottom. Remove from the heat.
Use an electric whisk to beat the sugar and eggs for a few minutes until they are thick. Fold in the chocolate mixture until well combined, then gradually fold in the grated potatoes. Sift over the flour and cocoa and fold into the mix. Spoon into the baking tray and scatter over the peanuts. Bake for 20 minutes until just cooked but still a little wobbly. Cool in the pan for 10 minutes before transferring to a wire rack. Cut into 12 squares and serve with salted caramel.