Salted Peanut Caramel Brownies
Swirl dulce de leche through the top of your brownie for a sweet and creamy hit.
- 200g dark chocolate, melted
- 275g light brown sugar
- 3 eggs
- 100g self-raising flour
- 200g dulce de leche
- 100g salted peanuts
Pre-heat the oven to 180°C and line and grease a 20cm square tin.
Whisk together the chocolate, sugar, and eggs, and then fold in the flour. Pour into the greased lined tin.
Swirl the dulce de leche on top, sprinkle with peanuts and bake at 180°C for 25 to 30 minutes. Cool in the tin, and then cut into 8 squares.