salted caramel peanut brownies
- 200g dark (70%) chocolate, chopped
- 2 teaspoons vegetable oil
- 100g dark (70%) chocolate, chopped
- 125g unsalted butter, chopped
- 1 cup (175g) brown sugar
- 2 eggs
- ⅔ cup (100g) plain (all-purpose) flour, sifted
- 1 tablespoon cocoa powder, sifted
- 115g unsalted butter, chopped
- ¾ cup (130g) brown sugar
- ⅓ cup (115g) golden syrup
- ⅔ cup (160ml) single (pouring) cream
- 1 cup (140ml) salted roasted peanuts
- Preheat oven to 180°C. To make the brownie base, place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place the sugar, eggs, flour and cocoa in a large bowl, add the chocolate mixture and mix well to combine. Pour into a lightly greased 20cm-square cake tin lined with non-stick baking paper and bake for 30–35 minutes or until set. Allow to cool slightly in the tin.
- While the brownie base is cooking, make the caramel. Place the butter, sugar and syrup in a medium saucepan over medium heat and cook, stirring, until the butter and sugar have melted. Bring to the boil and cook for 8–10 minutes or until the temperature reaches 140°C on a sugar (candy) thermometer. Carefully add the cream and cook, stirring to combine, for 2 minutes. Add the peanuts and stir to combine.
- Pour the mixture onto the brownie base. Return to the oven and cook for 15–18 minutes or until dark golden brown and slightly set around the edges. Allow to cool for 10 minutes before refrigerating until cold.
- Place the chocolate and oil in a medium heat-proof bowl set over a saucepan of simmering water, stirring until melted and smooth. Pour over the caramel, smooth with a palette knife and refrigerate until set. Slice into bars.
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