Indulge in Chocolate Brownies with a decadent peanut butter mousse filling

For the brownies

185g unsalted butter

185g dark chocolate

85g cake flour

40g cocoa powder

3 large eggs

275g castor sugar

For the peanut butter mousse

250ml whipping cream

1/4 cup smooth peanut butter

2 tbs honey

1/2 tsp vanilla extract

For the topping

150g good quality dark chocolate

40g roasted salted peanuts, chopped

Method 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 castor 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 to 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.

For the assembly

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. 

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