Esta es una exhibición prevé de cómo se va ver la receta de 'Godiva Peanut Butter Brownie Sandwiches With Toffee Crunch' imprimido.

Receta Godiva Peanut Butter Brownie Sandwiches With Toffee Crunch
by Global Cookbook

Godiva Peanut Butter Brownie Sandwiches With Toffee Crunch
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • Peanut Butter Brownie
  • 2 1/3 c. cake flour
  • 3/4 c. unsweetened cocoa pwdr
  • 1 c. unsalted butter softened
  • 2 1/4 c. sugar
  • 2/3 c. creamy peanut butter
  • 3 lrg Large eggs at room temperature
  • 3 Tbsp. light corn syrup Toffee Crunch
  • 1/2 c. sugar
  • 1 1/2 tsp light corn syrup
  • 6 Tbsp. unsalted butter
  • 2 Tbsp. water Chocolate Sauce
  • 5 Tbsp. unsalted butter cut into 1/2-inch pcs
  • 1/2 c. lowfat milk
  • 1/4 c. heavy cream
  • 1 Tbsp. sugar
  • 6 ounce dark chocolate -- minced
  • 2 Tbsp. dark rum Assembly
  • 1 quart vanilla ice cream Caramel sundae topping

Direcciones

  1. Make the peanut butter brownies: Preheat oven to 350 degrees F. Line 13x9x2-inch baking pan with aluminum foil, letting the foil extend 2 inches beyond the long sides of pan. Spray foil with nonstick cooking spray.
  2. Sift together cake flour and cocoa and set aside.
  3. Beat butter and sugar till light and fluffy, about 2 min, using electric mixer at medium speed.
  4. Add in peanut butter and mix on low speed till smooth.
  5. Add in Large eggs, one at a time, beating well after each addition. Fold in corn syrup till just combined.
  6. Stir in flour mix.
  7. Spread batter in prepared pan.
  8. Bake 22 to 25 min or possibly till set in center.
  9. Make the toffee crunch: Lightly oil large baking sheet.
  10. Combine sugar, corn syrup, butter and water in small heavy saucepan. Cook and stir over medium-high heat till sugar dissolves and the mix boils.
  11. Boil without stirring till mix turns deep amber and registers 300 degrees F on a candy thermometer.
  12. Pour mix onto prepared baking sheet. When the toffee is cold and hard, crush coarsely.
  13. Make the chocolate sauce: Combine butter, lowfat milk, heavy cream and sugar in small saucepan. Heat to a gentle boil over medium-low heat. Remove from heat and stir in chocolate and rum till smooth.
  14. Cover and chill till sauce thickens.
  15. Assemble the brownie sandwiches: Cut peanut butter brownies into 3-inch squares.
  16. Cut each square in half diagonally. Place one brownie triangle on each plate.
  17. Place a scoop of vanilla ice cream on top of it. Lean another triangle against ice cream.
  18. Drizzle caramel and chocolate sauces around the brownie sandwich on the plate and sprinkle with crushed toffee.