Ingredients:
Brownie: Caramel:
5 eggs 250g brown sugar
345g white sugar 250 ml cream
275g butter 20g butter
137g dark chocolate 2.5ml salt
103g cocoa powder 250g caramel chocolate (Milky bar Gold)
137ml flour
100g roasted peanuts
Peanut butter spread:
250ml peanut butter
45ml icing sugar
22ml golden syrup
80 ml butter
Method
Brownie:
1. Pre heat oven on 180°C. Grease a 18cmx 20 cm oven dish then line with baking paper.
2. Melt butter and dark chocolate.
3. Mix eggs and sugar till plate yellow and thick. Mix in melted butter and chocolate.
4. Sift in flour and cocoa powder. Then add roasted peanuts.
5. Bake for 30-40 min. Must be jiggly when taken out (caramel and peanut centre)
Caramel:
1. Melt brown sugar, then add cream (be careful not to burn oneself with steam)
2. Lower heat and keep on stirring till sugar is dissolved in cream, let cool slightly then add butter, salt and caramel chocolate. Cool completely before layering brownie.
Peanut butter spread:
1. Mix all ingredient tighter till smooth, store in a piping bag.
Assembling of brownie:
1. In the greased oven dish, start with a layer of brownie mix (about half way) then add the caramel. Then pipe little blobs of peanut butter spread on.
2. Cover caramel layer with rest of brownie mix. Finish off with more peanut butter spread and last bit caramel.
3. Bake for 30-40 min on 180°C. Must be jiggly when taken out (caramel and peanut centre).
4. Let cool, and set overnight in fridge.
5. Cut into blocks and enjoy.
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