Mile-high chocolate brownie flapjack stack with pretzel brittle and peanut butter sauce
- Chocolate brownie flapjacks
- 200g white sugar
- 200g cake flour
- 100g cocoa powder
- 7,5ml (1½ tsp) baking powder
- pinch salt
- 1 egg
- 125ml (½ cup) buttermilk
- 5ml (1 tsp) vanilla extract
- 160ml black coffee, hot
- 30ml (2 tbsp) smooth peanut butter
- 60g butter, melted
- Pretzel brittle
- 100g salted pretzels
- 200g white sugar
- 60ml (¼ cup) water
- Peanut butter sauce
- 240g creamy peanut butter
- 60ml (¼ cup) peanut oil
- 45ml (3 tbsp) icing sugar, sifted
For the chocolate brownie flapjacks, mix all the dry ingredients together in a bowl. In a separate bowl, whisk together the egg, buttermilk and vanilla extract, then add to dry ingredients. In a separate bowl, combine the coffee, peanut butter and butter and add to the mixture. The mixture should be of a dropping consistency.
Heat a non-stick pan over medium heat and grease well. Drop spoonfuls of the batter into the pan. When bubbles start to form on the surface, flip the flapjacks over and cook on the other side, 1 – 2 minutes. Repeat with the remaining batter.
For the pretzel brittle, scatter the pretzels on a non-stick baking mat or baking paper. Place the sugar in a saucepan with the water and heat gently over medium heat until the sugar has dissolved. Bring to a boil then simmer until the sugar turns into a deep caramel. Remove from the heat and immediately pour over the pretzels. Allow to set. Break into pieces.
For the peanut butter sauce, combine the ingredients in a bowl. Stir until smooth.
Serve the flapjacks piled high on top of each other, sprinkled with pieces of brittle and drizzled with peanut butter sauce.
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