The ultimate brownie recipe! The sensational taste of the salted caramel, the red pepper corns (note: whole peppercorns!) and the crunchy crisps will make your taste buds shake. And this recipe is so quick and easy that you don’t even have to turn your oven on.
A sweet snack, 16 pieces. Preparation time approx. 25 minutes.
• 300 grams of floury potatoes
• 200 grams of melted dark chocolate
• 150 grams of soft brown sugar
• 100 grams of butter
• 12 whole-grain biscuits (e.g. digestives)
• 3 tablespoons of milk
• 100 grams of fudge
• 2 teaspoons of red peppercorns
• 1 big handful of hand-made, salted potato crisps
Peel the potatoes and cut into pieces. Boil in water with a little salt until done. Mash the potatoes.
In the meantime, melt the butter and the chocolate in a bowl in the microwave (stirring once or twice). Mix in the soft brown sugar. Stir in the mashed potatoes. Mix briefly with a hand mixer. Break the biscuits by rolling a few times over them with a rolling pin. Not too fine, leave some slightly larger pieces of biscuit. Spoon the pieces through the potato mixture.
Line a rectangular low-sided tray with cling film. Pour in the ‘batter’ and leave to set in the fridge for about 3 hours.
Put the milk and the fudge in a saucepan. Bring to the boil and let it melt over a medium heat, stirring as it simmers until thoroughly melted. Add a generous pinch of salt (the caramel can have a distinct, salty taste). Crush the red peppercorns with the rolling pin. Cover the brownie with the ‘salted caramel’. Sprinkle with the crushed peppercorns. Press in pieces of crisps and cut the brownie into cubes.
Tip: Take the darkest chocolate you can find. Melt in a bain-marie and drizzle with a spoon over the caramel and the crisps. You can’t get more chocolate than this!
Ingrid van den Arend, Cook it!
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