Impressipe

An indulgent chocolate dessert with a nutty twist!

Peanut Butter Choc Brownie Serves 8, Prep and Cook 1 hour, 25 mins

200g block dark chocolate,

chopped

150g unsalted butter, chopped 1 cup firmly packed brown

sugar

3 eggs, lightly beaten

1 cup plain flour

2 tblsps cocoa powder

1 tsp baking powder 150g packet Peanut Butter Cups Miniatures, halved

Vanilla ice-cream, to serve

SALTED CARAMEL

1 cup caster sugar 300ml carton pure cream 1 tsp sea salt flakes 1 Grease an 18cm x 28cm rectangular slice pan.

Line base and sides with baking paper.

2 To make salted caramel, combine sugar and ½ cup water in a large saucepan over a low heat. Stir until sugar is dissolved. Bring to boil. Gently boil, without stirring, for about 8 minutes, or until golden brown. Immediately remove from heat. 3 Add cream to pan. Return to heat. Bring to boil. Gently boil, stirring occasionally, for about 8 minutes, or until slightly thickened and sauce is dark golden. Stir in salt. Transfer to a heatproof jug. Stand at room temperature for 25 minutes.

4 Meanwhile, combine chocolate and butter in a medium saucepan over a medium heat. Stir until melted and smooth. Transfer to a large, heatproof bowl. Cool slightly (about 10 minutes).

5 Add sugar, eggs and sifted flour, cocoa and baking powder to chocolate mixture. Stir until combined. Fold in half the peanut butter cups. Spoon into prepared pan. Smooth over top. 6 Pour over ¹⁄³ cup of the salted caramel. Scatter with remaining peanut butter cups. Refrigerate remaining salted caramel, covered, until ready to serve.

7 Cook brownie in a moderately slow oven (160C) for 45 minutes, or until just firm to the touch. Remove. Cool completely in pan.

8 Heat reserved sauce in a microwave on High for about 1 minute, or until warm.

9 Cut brownie into squares. Serve with warm salted caramel and ice-cream.