The only thing better than a brownie is one that is packed with a sinfully rich filling, such as this Salted Caramel and Peanut Butter Brownies. Let your mum know that she is deserving of such a sinful indulgence on Mother’s Day.
To make the salted caramel: Heat sugar in a saucepan over medium heat while stirring constantly with a wooden spatula to avoid any burning. The sugar will start to clump up before melting.
Once the sugar has completely melted and turns into a thick amber-coloured liquid, carefully add the butter. The butter will start bubbling fast.
Stir the mixture until the butter is completely melted, and then very slowly pour in the cream while stirring with one hand. The mixture should start bubbling rapidly. Continue mixing until the ingredients have combined evenly.
Leave the mixture to boil for about 1 minute to thicken.
Stir in salt and then remove from heat and allow to cool completely.
To make the brownie:
Grease a 9in square tin with butter and line the bottom with greaseproof paper, leaving an overhang on two sides only.
Melt butter in microwave completely and set aside to cool.
Sift flour, salt, cocoa and baking powder into a large bowl. Add sugar and mix well.
In another bowl, beat eggs and vanilla essence together. Add this mixture to the dry ingredients and gently stir.
Pour the melted butter into brownie mixture and stir the mixture just until it has been evenly mixed.
Pour half the brownie batter into the cake tin, and bake for 10-15 minutes at 160 degree Celsius.
Remove brownie from oven and spread peanut butter over the top.
Be gentle as the brownie is still hot and can easily crack.
Next, pour the caramel sauce over the peanut butter layer. If the sauce is too stiff, pop it in the oven for about 20 seconds to loosen it a little.
Next, pour the remaining brownie batter on top. (Tip: dollop the brownie batter evenly with a spoon, then use the back of the spoon to gently join the dollops and spread the batter out without mixing up the caramel layer too much.)
Bake for about 25 minutes, or until the edges start to get a little dark.
Remove from the oven and allow to cool completely, at least 4 hours, before cutting up into 16 slices.