Whittaker's peanut butter chocolate and caramel brownie
|450 g||Caster sugar|
|250 g||Chocolate, (Whittaker's Peanut Butter)|
|45 g||Cocoa powder|
|8 ml||Vanilla essence/extract|
|175 g||Plain flour|
- Preheat the oven to 180C (160C fan bake). Line a small brownie tin (20cm x 30cm) with baking paper, ensuring you leave plenty of overhang to contain the rising mixture.
- Melt the butter in a saucepan, add the sugar, chocolate and vanilla essence, and stir over a very low heat until the sugar has dissolved and the mixture is well combined.
- Sift the cocoa and flour together into a large bowl. Add the chocolate mixture to the flour alternately with the eggs to make the brownie batter.
- To make the caramel, melt the butter, sweetened condensed milk and golden syrup in a saucepan. Continue to cook gently, stirring frequently, until a caramel forms. Watch it closely, as it will tend to stick on the bottom of the saucepan. The butter may separate (split) from the caramel. The finished caramel should be the colour of peanut butter.
- To assemble, pour half the brownie batter into the tin. Dot over half the caramel, and use a skewer or a toothpick to swirl the caramel roughly through the brownie. Pour over the second half of the brownie batter, top with caramel and swirl through with the skewer. Don’t overwork the caramel as you want to find chunks of it in the finished brownie.
- Bake for 30 minutes. Cool in the tin, then cut into squares. Cuts into 24 pieces.