Peanut Caramel-topped Brownie
SERVES 16 PREPARATION 20 MINUTES (PLUS CHILLING) COOKING 40 MINUTES
300g dark chocolate, chopped 125g butter, chopped ¼ cup smooth peanut butter ¼ cup sour cream 2 eggs, lightly beaten 1½ cups plain flour, sifted 2/3 cup caster sugar PEANUT CARAMEL 395g can condensed milk 125g butter, chopped cup caster sugar 1/3 cup golden syrup 1/3 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. Place chocolate, butter and peanut butter
in a saucepan, then melt over low heat until smooth. Transfer to a bowl. Chill for 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 for 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, then cook, stirring, for 10 minutes until golden. Add ¾ cup peanuts and stir through. Pour over brownie. Scatter with extra peanuts. Chill for 1 hour or until set.
4. Drizzle with melted chocolate. Cut into squares with a hot knife, wiping after each cut.