INGREDIENTS
Brownie or chocolate cake squares 12
Sugar 2 cup & 2 tbsp
Water 1 cup
Unsalted roasted peanuts 2 cup
Cinnamon 1 tsp
Salt 2 tsp
Coffee 4 tbsp
Hot water 3 tsp
Sweetened condensed milk 1 cup
Cream 1 cup
Vanilla or coffee ice cream 4 cups
Chocolate sauce 1/2 cup (to drizzle)

DIRECTIONS

1. In a pan, combine 2 cup sugar with the water and then boil. Now Cook over moderately high heat, undisturbed, until caramel forms, about 15 minutes.
2. Remove the saucepan from the heat and now stir in the roasted peanuts, cinnamon, and salt until the peanuts are coated.
3. Then scrape the caramel mixture into a greased tin and then spread in a layer. Let stand until the brittle is hardened, about 25 minutes.
4. Break off 8 medium-size pieces of peanut brittle. Now place the remaining brittle in a resealable plastic bag and roll with a rolling pin to crush the brittle into small pieces.
5. Dissolve instant coffee in 3 tsp hot water. In a bowl, whisk the sweetened condensed milk with the dissolved instant coffee.
6. In a small bowl, using an electric mixer, beat the cream with the remaining 2 tsp of sugar until softly whipped.
7. Before serving, put the chocolate cake pieces or brownie squares in individual bowls. Then scoop the ice cream over and drizzle with the milky coffee.
8. Sprinkle with the crushed peanut brittle and top with a whipped cream. Drizzle little chocolate sauce.
9. Garnish with the reserved pieces of peanut brittle and serve.

Prep Time: 30 Min

Cook Time: 15 Min

Source:

Chef Name

Chef Farah Jehanzeb

Farah Jehanzeb is a big name in Pakistan in the culinary industry. She was very well known for one of the widely watched show at Geo TV, named, “Food Afternoon with Farah,” the show remained most famous among all ages. She also tells the different tips of table decoration, food decoration, and salad decoration as well. She belonged to Punjabi family and her husband belongs to Pathan family.