Decadent rich brownies made from great quality chocolate and dotted with melted salted caramels and peanuts. These make a wonderful dessert served warm with ice-cream or an indulgent treat with a cup of coffee.
Makes 12 good sized brownies - or 18 modest ones
- 200g dark chocolate, I use Willie’s Cacao 72% chef drops because you don’t have to chop them and it’s like having a very grown-up pack of Buttons to nibble on. Alternatively, 200g of good quality dark chocolate, roughly chopped
- 175g unsalted butter
- Pinch of salt
- 325g caster sugar
- 130g plain flour
- 3 eggs
- 25g peanuts
- 50g salted caramels (obviously I’d say Canesmith & Co caramels, but then I guess I would!) – less will work too, just there won’t be as many caramel bits. Salted Caramels work really well, but our Peanut & Cashew caramels also are amazing - and mean you don't need to worry about the peanuts.
Preheat the oven to 170 degrees C. Line a 20cm brownie pan or similar size baking tray (I do the latter – even making it smaller with tinfoil if I have to)
Put the chocolate and butter into a heatproof bowl over a saucepan of simmering water. Don’t let the base of the bowl touch the water (the chocolate can seize – go all hard/lumpy and become unusable if you do), and stir regularly until melted and smooth.
Remove from the heat and mix in the sugar. Once well incorporated, fold in the flour and pinch of salt.
Add the eggs and mix until all fully combined – it’ll be thick and be very tempting off the spoon…try and resist.
Next, pour/spoon the mixture into the prepared baking tray. Cut up your caramels and peanuts if using, and dot over the top of the mixture. (Note you could mix all the way through if you like – I think this would be great to be honest)
Bake in the oven for about 30-35 minutes, or until flaky on the top but still gorgeously squidgy in the centre.
Leave to cool for a few minutes before cutting if serving warm – if serving cold, I’d leave till completely cool before cutting (into 12 or 18 pieces – depending on appetites)