TRICKS & TIPS
18
OCT
Vapiano Magazine
Tricks & Tipps
, Tricks & Tips
18.12.2017
Peanut butter brownies with crunchy topping – perfect for afternoon tea
Have you treated yourself to a proper British afternoon tea? The Brits have spent a long time perfecting it, since the 17th century in fact – so if you haven’t already, now’s the time. Today, the United Kingdom is the world’s 9th biggest consumer of tea, which is almost certainly down to the popularity of afternoon tea.
The first thing you need is some delicious black tea, which you should enjoy with a dash of milk. Afternoon tea wouldn’t be the same without the large selection of tasty treats – both sweet and savoury – laid out on a cake stand. Traditionally, afternoon tea includes scones with strawberry or raspberry jam or marmalade and topped with the famous clotted cream. Or little sandwiches prepared with cucumber, cheddar cheese or smoked salmon. You might also have shortbread, cupcakes, mini crumbles, fruit cakes, muffins… the list goes on. Traditional British afternoon tea really is a delectable feast for lovers of tea and sweet and savoury delights.
Eva, the blogger behind voneva colognecakecouture has created something delicious for you to add to your afternoon tea selection. A dense brownie cake with honey-caramel peanuts, inspired by our Vapiano & 5 Cups and some sugar 'Call me Honey' tea.
Here’s how to make it:
For the brownie batter:
150 g butter
200 g peanut butter
350 g sugar
4 eggs
300 g of flour
2 teaspoons of baking soda
10 tbsp. salted peanuts
2 tbsp. honey
1tsp. sesame seeds
For the cream frosting:
250 g butter (soft)
2 tbsp. powdered sugar
3 tablespoons cream cheese
Line three small round (adjustable) spring form tins with baking paper and preheat the oven to 175°C (160°C for convection ovens).
Beat the butter with the peanut butter until creamy. Add the sugar, then stir in the eggs. Mix the flour and baking powder in a separate bowl before adding to the wet ingredients.
Pour the brownie mix into the three moulds, spreading it so that it is evenly distributed and then sprinkle with peanuts. Bake for 30-35 minutes until the top is crisp to touch but the inside remains soft.
Leave to cool.
Now whip up the cream frosting:
Beat the butter and icing sugar until the mixture becomes fluffy and white. Spread a thick layer and then a layer of peanut butter (2 tbsp.) on to the top of each individual brownie, then stack these into a cake.
Take the rest of the cream and spread it around the edges before putting your masterpiece into the fridge.
To make the topping, pour the remaining peanuts into a pan, mix together with honey and sesame seeds and heat gently. Allow everything to cool and then use the mixture to garnish the top of the cake just before serving.
Eva is a passionate home baker who works in television and regularly commutes between Munich and Cologne. For her, baking is like yoga - the perfect antidote to her fast-paced life in the media.
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