Peanut caramel-topped dark chocolate brownie

If you love peanut butter, you'll love this brownie recipe. Spiked with peanut butter and topped with a salty peanut caramel icing, this treat is sure to be a hit at your next sweet occasion

  • 20 mins preparation
  • 40 mins cooking
  • Serves 16
  • Print
This recipe first appeared in Woman's Day.
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  • 300 gram dark chocolate, chopped
  • 125 gram butter, chopped
  • 1/4 cup smooth peanut butter
  • 1/4 cup sour cream
  • 2 eggs, lightly beaten
  • 1 1/2 cup plain flour, sifted
  • 2/3 cup caster sugar
Peanut caramel
  • 395 gram can condensed milk
  • 125 gram butter, chopped
  • 1/3 cup caster sugar
  • 1/3 cup golden syrup
  • 1 cup salted roasted peanuts
  • 75 gram dark chocolate, melted


  • 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.