Peanut Caramel Brownies

You can’t beat a classic chocolate brownie! They’re perfect as they are – crispy on the outside, and gooey in the middle. But wait … there’s more! Occasionally, I like my food to be a little extreme! Like everyone who enjoys a healthy diet, sometimes its necessary to be extremely indulgent, because … you deserve it!  Who hasn’t begun their day with an acai bowl for breakfast then stopped for a burger, fries and a cider for lunch? 

But back to brownies, or more specifically, extreme brownies. If you’ve ever been to Gelato Messina, you’ll find at least 2 flavours that showcase the brownie. A quick search on Pinterest and you’ll find brownie-layered cakes, triple layered brownies, and much more.

I have a quick and simple way to ‘pimp’ up your brownies (as Jamie Oliver would say). Whip up a batch of my peanut caramel sauce, and swirl it through brownie batter! And if that’s not enough, make a quick dash to Messina’s, and add a scoop of their brownie flavoured icecream - brownie on brownie. If you’re going to be bad, don’t half do it!!

Ingredients

200g dark chocolate, chopped

250g butter, chopped

1 ¾ cups brown sugar

4 eggs

1/3 cup cocoa powder, sifted

1 ¼ cups plain (all-purpose) flour, sifted

¼ tsp. baking powder

Peanut caramel:

3/4 cup condensed milk

2 heaped tablespoon natural peanut butter

2 tbsp. brown sugar

Method

1.    Preheat oven to 160°C (325ºF). Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly.

2.    Place the sugar, eggs, cocoa, flour and baking powder in a bowl. Add the chocolate mixture and mix until combined. Pour into a 20cm-square slice tin lined with non-stick baking paper.

3.   For the peanut caramel place all ingredients into a small saucepan and turn to a medium heat. Stir ingredients until combined. Bring to a gentle simmer and cook for 4 minutes.

4.    Pour peanut caramel into a heatproof pouring jug and pour over the brownie batter in an ‘S’ motion. Use a metal skewer to swirl the peanut caramel through the brownie batter.

5.    Bake for 50 minutes or until an inserted skewer withdraws clean. Allow to cool slightly in the tin before slicing. Serve warm or cold. Makes 16 slices.