Peanut Caramel Brownies
When standing in a shop, in-front of a rack filled with chocolate bars. I always struggle with making a choice. But, there is one bar that is always my fall back bar if nothing grabs my attention. So, if I can't make a decision, then the bar i choose is...
These sweet treats take a brownie and a snicker and smash them together, and the result is gooey perfection.
PREPPED AND BAKED IN LESS THAN AN HOUR
I N G R E D I E N T S
180g dark chocolate 85g plain flour
40g cocoa powder
30g dark chocolate chips 3 large eggs
275g golden caster sugar
6tbs crunchy peanut butter
handful of peanuts
M E T H O D
Preheat the oven to 180c.
First, melt the chocolate and butter in a pan over a low heat. Then leave to one side to cool slightly.
In a clean bowl, measure out the sugar and eggs and whisk until pale and frothy.
Gently fold the chocolate mix into the eggs until silky and well mixed.
Sieve in the flour and cocoa powder and fold. Add the chocolate chips and gently mix until well combined into a brownie batter.
Next, line a brownie tin with baking paper.
Pour the batter into the lined tin. Then using tea spoons, spoon in the caramel and peanut butter. I like to add it in what I call dollops. Then I use a spike to swirl the top of the brownie.
Sprinkle with the peanuts and bake for 25-30 minutes. The best way to avoid raw or over cooked brownies is to check them after 25 minutes but giving the tin a little shake. If the batter still wobbles, then bake it for a further 5 minutes. Once it no longer wobbles, remove and allow to cool completely in the tin.
Slice into 12-16 pieces and ENJOY!