Chinese · Dessert
Peanut Brittle Bars
A Chinese-inspired brownie-bar riff on classic peanut brittle, where caramelised golden syrup and brown sugar bind roasted peanuts into a dense, chewy-crisp square finished with a scatter of toasted sesame seeds. It bakes up thin and glossy-edged, landing between a brittle and a blondie in texture.
$0
12 minsPrep
15 minsCook
47 minsTotal
MediumLevel
Nutrition per serving
351Calories
8.3gProtein
22gFat
32.7gCarbs
21.9gSugar
2.5gFiber
426mgSodium
50mgChol
7.7gSat Fat
213mgPotassium
64mgCalcium
2.2mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat oven to 170°C (340°F) and line a 10x10cm square tin with parchment, leaving an overhang on two sides.
2
Melt the butter with the golden syrup and brown sugar in a small saucepan over low heat, stirring until the sugar fully dissolves, about 3 minutes.
3
Remove from heat and let cool for 2 minutes, then whisk in the beaten egg, salt and baking soda until smooth and slightly foamy.
4
Fold in the sifted flour until just combined, then stir through the chopped roasted peanuts.
5
Pour the batter into the prepared tin, spreading it to an even 1cm layer with a spatula.
6
Bake for 14-16 minutes until the edges are deep amber and the centre is just set with a slight wobble.
7
Remove from the oven and immediately scatter the toasted sesame seeds over the hot surface, pressing lightly so they stick.
8
Cool completely in the tin on a wire rack for at least 20 minutes before lifting out using the parchment overhang.
9
Cut into 2 squares once fully cooled and set.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g roasted, roughly chopped peanut
- 1 oz28g golden syrup
- 0.7 oz20g brown sugar
- 0.8 oz22g melted butter
- 0.7 oz20g sifted all purpose flour
- 1/31/3 eggs, lightly beaten (14g)
- 0 oz1g salt
- 0 oz1g baking soda
- 0.2 oz5g toasted sesame seeds
