Salted caramel peanut brownies
MASTERING THE SWEET TREAT NO ONE CAN RESIST
³ CARAMEL FILLING 115g unsalted butter, chopped ¾ cup (130g) brown sugar
³ cup (115g) golden syrup 2/ ³ cup (160ml) single (pouring) cream 1 cup (140g) salted roasted peanuts
STEP 1 Preheat oven to 180°C. To make the base, place the chocolate and butter in a saucepan over low heat and stir until smooth. Set aside. Place the sugar, eggs, flour and cocoa in a bowl, add the chocolate mixture and combine. Pour into a lined, lightly greased 20cm-square cake tin and bake for 30–35 minutes. STEP 2 For the caramel, place the butter, sugar and syrup in a saucepan over medium heat and stir until sugar melts. Bring to the boil and cook for 8–10 minutes or until it reaches 140°C. Add the cream and cook, stirring, for 2 minutes. Add the peanuts and combine. STEP 3 Pour mixture onto the brownie base and return to oven for 15–18 minutes. Cool for 10 minutes then refrigerate. STEP 4 Melt the chocolate and oil in a heat-proof bowl set over a saucepan of simmering water. Pour over the caramel, smooth and refrigerate until set. Slice into bars. Makes 12.