Ingredients
Brownie or chocolate cake squares 4-6
Sugar 1 cup & 1 tbsp
Water 1/2 cup
Unsalted roasted peanuts 1 cup
Cinnamon 1/2 tsp
Salt 1 tsp
Coffee 2 tbsp
Hot water 1-1/2 tsp
Sweetened condensed milk 3/4 cup
Cream 1/2 cup
Vanilla or coffee ice cream 2 cups
Chocolate sauce ¼ cup (to drizzle)
Cooking Method
In a pan, combine 1 cup sugar with the water and bring to a boil. Cook over moderately high heat, undisturbed, until caramel forms, about 12 minutes.
Remove the saucepan from the heat and stir in the roasted peanuts, cinnamon and salt until the peanuts are evenly coated.
Scrape the caramel mixture onto a greased tin and spread in an even layer. Let stand until the brittle is hardened, about 20 minutes.
Break off 4 medium-size pieces of peanut brittle. Place the remaining brittle in a resealable plastic bag and roll with a rolling pin to crush the brittle into small pieces.
Dissolve instant coffee in 1-1/2 tsp hot water. In a medium bowl, whisk the sweetened condensed milk with the dissolved instant coffee.
In another bowl, using an electric mixer, beat the cream with the remaining 1 tablespoon of sugar until softly whipped.
Just before serving, put the chocolate cake pieces or brownie squares in individual bowls. Scoop the ice cream over and drizzle with the milky coffee.
Sprinkle with the crushed peanut brittle and top with a generous dollop of whipped cream. Drizzle little chocolate sauce.
Garnish with the reserved pieces of peanut brittle and serve at once.
