I work at ...


We are tailoring content specific to your business.



  • Peanuts (toasted, crushed) 30.0 g
  • Milk 500.0 ml

Toffee Nut Ganache:

  • CARTE D'OR Toffee Sauce 1.0 kg
  • Peanut butter (smooth) 500.0 ml
  1. Brownies:

    • Preheat oven to 170˚C.
    • Add the Carte D’Or Brownie Mix and peanuts to a mixing bowl. Add the milk.
    • Using an electric mixer (with flat paddle beater attachment), mix for 1 min at low speed followed by 2 min at high speed.
    • Pour mixture onto grease, lined baking tray, size is 24 cm x 31 cm and 1 cm deep.
  2. Toffee Nut Ganache:

    • In a bowl mix the Carte D’Or Toffee Sauce and peanut butter together over boiling water (bain-marie)for 6 – 8 min until smooth and well blended.
    • Spread the toffee nut ganache evenly on top of the brownies and chill for 15 min.
    • Cut into 24 squares with a hot knife. The batter will make enough for a second tray.
  3. Master Tip:

    • Instead of the ganache, brush the brownies with chocolate sauce as they come out the oven, to give them a beautiful glaze.