Peanut Butter & Salted Caramel Brownies

12 pieces
Total Time
45 Minutes
275g of Jersey Royal potatoes, scrubbed but left whole
75g of butter
75g of crunchy peanut butter
200g of dark chocolate, chopped
200g of brown sugar
2 eggs, beaten
110g of self-raising flour
40g of cocoa
25g of salted peanuts, roughly chopped
Jersey salted caramel, to serve
Step 1

Bring a pan of water to the boil, add the potatoes, and cook for ten to 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.

Step 2

Line a 20cm square baking tin and preheat the oven to 180ºC.

Step 3

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.

Step 4

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.

Step 5

Cool in the pan for ten minutes before transferring to a wire rack. Cut into squares and serve with the Jersey salted caramel.

Recipe courtesy of

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