Nutty brown sugar is penuche "frosting". Easy pot-based recipe takes under 10 minutes. Any nutbutter. Puche thickens and glazes, making it the perfect nutty topping for brownies, blondies, and snack cakes.
– 57 g unsalted or salted butter cold is fine– 65 g or ⅓ cup brown sugar– 60 g or ¼ cup whole milk– 100 g peanut or any nut butter roughly scant ½ cup– Pinch fine sea salt– 1 small dash of pure vanilla extract– 225 g or 1 ¾ cups powdered sugar preferably one made with tapioca not cornstarch (sifted beforehand)
INGREDIENTS
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INSTRUCTION
Put the butter in a pot and set it over medium-low heat. Add the brown sugar and whisk it in after it melts.
It will bubble like it's boiling after a few minutes of cooking.
STEP 1 .
Give it a quick whisk, then add the milk and whisk it in.
It will stay cooked for two more minutes with the milk, this time without being stirred.
STEP 2.
The bubbling will start up again. Take it off the heat and quickly whisk in the nut butter, salt, and vanilla.
STEP 3.
Add half of the sugar and whisk until you can't see any more powdered sugar. Add the other half of the sugar and whisk again until you have a thick, smooth, but barely thick "frosting."
STEP 4.
Pour over the bars, brownies, blondies, or cake that you have already made, and let them cool completely.
STEP 5.
You might think it will be a mess at first, but trust me, after about an hour, it will get thick enough that you can cut it.