Who doesn't love a chocolate brownie? They're one of the richest, most indulgent sweet treats imaginable. This is a fairly classic brownie recipe with the addition of Peanut Caramel to the batter just before baking, to create soft pockets of peanutty goodness throughout the brownie. Chopped peanuts are scattered over the top just before placing in the oven, for garnish.
Peanut Caramel Chocolate Brownies Recipe
Ingredients
- 2 handfuls peanuts (salted or otherwise)
- 170 g butter
- 3 whole eggs
- 100 g light brown muscovado sugar
- 100 g cocoa powder
- 50 g plain flour
- 200 g caster sugar
- 100 g peanut caramel
Method
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Heat the oven to 170C. Grease a 22x22x5cm cake tin and line with two strips of baking parchment, letting the sides hang over the edge to make removing the brownies easier.
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Place the butter in a saucepan and melt over a medium heat until it turns brown and develops a nutty aroma. Set aside to cool. Using an electric hand mixer, beat together the caster sugar, light muscovado sugar and eggs until thick and glossy. The ribbon of batter should be visible on the surface for several seconds when you lift up the whisk. Beat in the browned butter. Sift the cocoa powder and plain flour into a separate bowl. Gently fold this into the egg mixture with a spatula. Scrape about half of the mixture into the prepared tin, then spoon dollops of Peanut Caramel throughout the mixture in an even pattern. Scrape the rest of the brownie mix on top, and stir the mixture slightly. Scatter the chopped peanuts over the top.
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Place in the oven for about 25 minutes, or until a toothpick comes out of the middle of the brownies with a few moist crumbs attached. Allow to cool before removing from the tin and cutting into squares.
