This recipe first appeared in Woman’s Day.
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Ingredients
Peanut caramel
Method
1.Preheat oven to moderate, 180°C. Grease and line base and sides of a 20cm square cake pan with baking paper, leaving edges overhanging.
2.Place chocolate, butter and peanut butter in a saucepan, then melt over low heat until smooth. Transfer to a bowl. Chill for 10 minutes. In a small bowl, combine sour cream and eggs. Add to chocolate mixture. Stir in flour and sugar. Transfer batter to prepared pan. Bake for 25 minutes. Cool.
3.For peanut caramel: In a medium saucepan, combine condensed milk, butter, sugar and golden syrup over medium heat. Bring to a simmer,then cook, stirring, for 10 minutes until golden. Add ¾ cup peanuts and stir through. Pour over brownie. Scatter with extra peanuts. Chill for 1 hour or until set.
4.Drizzle with melted chocolate. Cut into squares with a hot knife, wiping after each cut.
