I come to you with the most rich, fudgy and gooey brownies.
The base brownie recipe came from the wonderful Kat from the Baking ExplorerBaking Explorer, which I have included. I added the peanut butter and salted caramel.
Ingredients:
350g Dark Chocolate
250g Unsalted Butter
250g Light Brown Sugar
3 Large Egg
135g Peanut Butter
125g Salted Caramel
1 teaspoon Vanilla extract
120g Plain Flour
Pre-heat your oven to 160C Fan/180C/350F and grease and line
your chosen tin. Mine was 27.7cm x 17.7cm.
Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 10 minutes.
In a mixing bowl, use an electric mixer to whisk together the eggs, light brown sugar and vanilla extract for 5 minutes until thicker and paler in colour
Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in.
Add the plain flour and whisk in gently with a hand whisk until you can't see any more flour.
Pour the batter into your lined tin.
Place dollops of peanut butter and salted caramel across the top of the batter. Using a skewer, swirl them through the batter. You can also melt the peanut butter and caramel to loosen them for a few seconds in the microwave. Pour them across the batter and swirl.
Bake for 25 minutes.
Let the brownies cool completely in the tin before removing and slicing up.
Serve with ice cream and extra caramel drizzle. You could also heat the brownie in the microwave for 10-20 seconds, so it's all warm and gooey.
Enjoy!
Watch the video here.
Sonya
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