PEANUT CARAMEL TOPPED BROWNIE

SERVES 16 PREP 20 MINS + CHILLING COOK 40 MINS

300g dark chocolate, chopped 125g butter, chopped ¼ cup smooth peanut butter ¼ cup sour cream 2 eggs, lightly beaten 1 ½ cups plain flour, sifted ⅔ cup caster sugar PEANUT CARAMEL 395g can condensed milk 125g butter, chopped ⅓ cup caster sugar ⅓ cup golden syrup 1 cup salted roasted peanuts 75g dark chocolate, melted

1 Preheat oven to moderate, 180°C. Grease and line base and sides of a 20cm square cake pan with baking paper, leaving edges overhanging. 2 In a saucepan, over low heat, melt chocolate, butter and peanut butter until smooth. Transfer to a bowl. Chill 10 minutes. In a small bowl, combine sour cream and eggs. Add to chocolate mixture. Stir in flour and sugar. Transfer batter to prepared pan. Bake 25 minutes. Cool. 3 PEANUT CARAMEL In a medium saucepan, combine condensed milk, butter, sugar and golden syrup over medium heat. Bring to a simmer and cook, stirring, 10 minutes until golden. Add ¾ cup peanuts and stir through. Pour over brownie. Scatter with extra peanuts. Chill 1 hour or until set. 4 Drizzle with melted chocolate. Cut into squares with a hot knife, wiping after each cut.