Vietnamese · Dessert
Roasted Peanut Brittle Bars
A Vietnamese-inspired brownie-bar riff on street-cart peanut brittle, built on a buttery brown sugar and golden syrup base loaded with roasted peanuts, baked until just set and fudgy, then finished with a scattering of extra crushed peanuts for crunch.
$1
12 minsPrep
21 minsCook
48 minsTotal
EasyLevel
Nutrition per serving
359Calories
9gProtein
21.9gFat
33.9gCarbs
22.2gSugar
2.6gFiber
335mgSodium
48mgChol
7.3gSat Fat
235mgPotassium
47mgCalcium
2.2mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and line a 10x10cm tin with baking paper, leaving an overhang on two sides.
2
Toast the 45g peanuts in a dry pan over medium heat for 3-4 minutes until fragrant and golden, then roughly chop and set aside.
3
In a bowl, melt the butter and whisk in the brown sugar and golden syrup until smooth and glossy.
4
Whisk in the beaten egg and vanilla extract until fully combined.
5
Sift the flour, salt and baking powder over the wet mixture and fold gently until just combined with no dry streaks.
6
Fold in the chopped roasted peanuts, then pour the batter into the lined tin and spread level.
7
Bake for 20-22 minutes until the edges are deep golden and a skewer inserted in the centre comes out with a few moist crumbs.
8
Cool the bars in the tin on a wire rack for 15 minutes, then scatter the extra crushed roasted peanuts over the warm surface, pressing lightly so they stick.
9
Lift out using the paper overhang, cool completely for a further 15 minutes, then cut into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g roasted, roughly chopped peanut
- 0.8 oz22g sifted all purpose flour
- 1 oz28g brown sugar
- 0.6 oz18g golden syrup
- 0.7 oz20g melted butter
- 1/31/3 eggs, lightly beaten (14g)
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0 oz1g baking powder
- 0.3 oz8g roasted, crushed, scattered on top peanut
