Salted peanut and caramel brownies
Ingredients:
200g dark chocolate (Cadbury’s Old Gold Original- I find the ‘Original’ makes a better consistency than a higher cocoa count)
200g Cadbury’s Caramello bar
200g butter
1 cup caster sugar
3 eggs, beaten
3/4 cup plain flour (if gluten free use half gluten free plain flour and half almond meal)
1/4 cup cocoa
1 cup salted peanuts
Preheat oven to 170 degrees C fan forced.
Line 23cm square tin with baking paper.
Melt butter and dark chocolate in a metal bowl over a pan of simmering water (make sure the bowl does not touch the water). Heat over a low to medium heat until both melted.
Take off the heat and stir in the sugar.
Cool slightly, then mix in the eggs, then sieve in the flour and cocoa and mix till combined.
Pour half the mixture into the prepared tin. Break up the Caramello bar and spread individual pieces over the mixture. Sprinkle over half the nuts.
Pour over the remaining mixture, making sure all the chocolate pieces are covered.
Sprinkle the remaining nuts on top.
Bake for 27 minutes. It should look shiny and slightly cracked when cooked. Don’t put a skewer in to test, as its meant to be a fudgy consistency, not cake like.
Leave to cool, then cut into 16 pieces.