Caramel-Peanut Brownie

Ingredients

Flour 1 cup

Baking soda 1 tsp

Salt 1/4 tsp

Butter 8 tbsp

Dark chocolate 140 g

Eggs 3

Brown sugar 1 cup

Treacle 3 tbsp

Vanillin 1/2 tsp

For the topping:

Sugar 2 cups

Water 1/2 cup

Treacle 1.5 tsp

Cream 35% 2/3 cups

Butter 2 tbsp

Peanuts 1 cup

Preheat oven to 175 C (355 F). Grease a springform pan with butter. Combine flour, baking soda, and salt. Melt the butter and chocolate in a double boiler, stirring, until smooth. In a stand mixer, whisk together the eggs and sugar. Add the molasses, vanilla, and then the chocolate-butter mixture. Mix well, then gradually add the dry ingredients. The batter should be thick.

Pour into the prepared pan and bake for 40-45 minutes. Check for doneness with a toothpick. Cool, and after 15 minutes, remove the edges from the pan, leaving the cake in place. Let it cool completely, then turn it out onto a serving plate.

For the topping, combine the sugar, water, and molasses and place over medium heat. Cook, stirring, for 5-10 minutes, until the caramel turns dark brown. Pour the cream and butter into the pan, stir, and finally add the peanuts. Stir until smooth, cool for about 20 minutes, and pour over the brownies.

Enjoy!