So I saw this and thought it sounded yummy. So going to try it out at the weekend!
125g soft butter
225g plain flour
3/4 tsp baking powder
1/4 tsp bicarbonate of soda
225g granulated sugar
225g light brown sugar
3/4 tsp vanilla extract
200g dark chocolate chips
50g mini mallows
200g salted peanuts
For the topping
100g granulated sugar
100ml double cream
Preheat oven to 180, fan 160, gas 4. Line a 5cm deep 20x30cm tin with baking parchment.
Mix all the dry ingredients in a bowl, in another bowl cream the peanut butter, butter and sugars until smooth. Beat the eggs in one at a time followed by the vanilla extract.
Fold in the flour and the rest of the ingredients.
Bake for 40-45 mins or until brownie is golden and skewer comes out clean.
Leave to cool and chill for at least 4 hours.
Turn brownie out of it’s tin.
For the topping:
Combine the sugar, 100ml water and 1/2 tsp salt into a medium pan. Whisk a bit to help dissolve. Once the bubbling syrup starts to go a caramel colour, watch the pan closely as will go from caramel to a burnt mess in no time!! You’re aiming for a deep amber colour.
Remove pan, slowly add the cream, whisking after each addition to stop it boiling over. Whisk in the butter until the caramel is smooth and creamy. Leave to cool then spread over the top of the brownie and sprinkle with some salted peanuts. Leave to set and cut into 12 pieces.