Take your homemade brownies to the next level with this indulgent recipe.
Enjoy a tasty twist on traditional brownies with the addition of miso caramel, peanut butter and coffee!
These brownies will keep happily at room temperature in an airtight container for up to five days.
Recipe and image from The Peanut Butter Cookbook, by ManiLife (£20, Ebury Press). Photography: Haarala Hamilton
Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease and line a 20cm (8in) square tin.
For the miso caramel, whisk miso with cream in a jug. Sprinkle sugar evenly into a frying pan over a high heat. Swirl occasionally until the sugar has turned to caramel. Pour in the miso cream and stir for 2-3 minutes. Set aside.
Measure 100g (3½oz) chocolate in a bowl; tip the rest into a pan. Add the butter and coffee to the pan. Cook over a low heat until melted. Add the sugar and whisk until dissolved, then take off the heat.
Crack in the eggs and whisk, then add the flour and cocoa powder. Whisk until smooth. Pour half the batter into the tin, then top with half the remaining chocolate. Dot in 3 tsp peanut butter and swirl in half the miso caramel. Repeat with the batter, chocolate and peanut butter, then swirl caramel on top.
Bake for 30 minutes until edges are set and centre has a wobble.
