Salted Caramel, Peanut Brownies
I used to have to make brownies every other day when I worked at Gelupo in Soho and the base of this recipe is similar to what I would make. I like to change it up with different combinations using various nut flours or nut butters but this version is pretty ridiculous. It’s chocolatey, rich, got some crunch and the chewy caramel adds a whole other level of delicious. I often make my own salted caramel but to save time I sometimes buy a Bonne Mama version which is pretty good too. Like with all recipes, its about the quality of your ingredients so get a good quality dark chocolate and peanut butter. I also think the raw cacao adds a wonderful extra depth of flavour so if you can get hold of some instead of plain coco powder then do.
Make 12 brownies
4 medium free-range eggs (I used organic)
300g unrefined caster sugar
125g unsalted butter
180g peanut butter (I used Meridian crunchy peanut butter)
260g dark chocolate
80g almond flour
80g raw cacao powder/coco powder
1 tsp baking powder
1 tsp vanilla extract
1 tbsp Grand Marnier liquor/Amaretto/rum
150ml sea salted caramel (I use Bonne Maman)
100g peanuts, roughly chopped
Preheat oven to 170 degrees and line a 15 inch baking tray with baking parchment.
Place the eggs and sugar into a bowl and use a handheld whisk to whip until combined and the eggs go pale. This takes about 4 minutes. Melt the dark chocolate and butter in a heatproof bowl over a pan of swimming water. Once melted, stir in the peanut butter to the chocolate mix. Then stir in the vanilla extract, liquor and slowly mix in the chocolate with the beaten eggs until everything is incorporated. In a separate bowl sieve the baking powder, raw cacao together and add the almond flour. Slowly stir this into the large batter. Use a spatular to scrape everything into the prepared baking tray making sure to push the mix right to the corners of the tray. Pour over the salted caramel and peanuts and use the end of a spoon to swirl and mix into the batter. Do not over mix as you want to leave areas where there are lumps of caramel and nuts. Place into the oven for about 20-25 minutes until a skin has formed on top. Remove from the oven and leave to cool completely. They should still be gooey inside. Once cooled slice into 12 brownies. They will last for 3-4 days sealed in the fridge.