Okay, okay. I literally can’t stand the people who caption their recipes THE BEST, (The Best Chocolate Cake, The Best Cookies ETC) and if the name for these gooey, squidgy and oh so moreish brownies wasn’t too long as it is, I probably would be one of those people I hate right now, because these. are. literally. the. best.
Soft and gooey in the middle, crispy on the outside- made with double the chocolate, added peanut butter and swirled with salted caramel goodness. – Oh and they are gluten free of course. But feel free to make them using which and what ever flour you wish- as long as you have these in and around your mouth it doesn’t matter.
These is something very magical about a brownie. They have a way of being something that can either be very simple and rustic, or can be decadent and indulgent, and these little PB and SC babies are somewhere smack bang in the middle. Perfect for an afternoon pick me up with friends, a lazy Sunday family BBQ or curled up on the sofa, warmed in the microwave and smothered in cream.
300g Caster Sugar
125g Plain Flour
2 heaped tablespoons of Reese’s Chocolate Spread
(alternatively use one spoon of chocolate spread and one of smooth peanut butter)
6 tsp Monin Salted Carmel Syrup
(Feel free to make your own salted caramel if you wish- I just use this one for the ease and less washing up!)
Cocoa Powder to dust.
Preheat your oven to 190c/375f/gas mark 5.
Melt the broken up chocolate pieces and cubed butter in the microwave or over a bain-marie. Be careful not to let this burn. Leave to cool for 5 minutes.
In a separate bowl lightly whisk your eggs and 1/2 salted caramel syrup (if you are using real salted caramel wait until the end to add)
In 1/3rd batches mix your egg mixture into the chocolate/butter mixture until fully combined.
Add sugar into the mixture and beat until also fully combined.
Sieve your flour over the mixture and stir until smooth.
Add in the rest of your syrup (or your salted caramel) and give it one last mix.
Pour into a greased tin.
Melt your Reese’s Peanut Butter or Chocolate Spread/Peanut Butter in the microwave or over a bain-marie and pour over the mixture in the tin.
Using a knife, swirl these together.
Bake in the over for 30/40 minutes for a gooey middle. Or 5/10 minutes longer if you like them to be more firm.
Once cooked, removed from the oven and allow to cool in the tin for 10 minutes.
Remove and transfer onto a cooling rack until completely cool.
Dust with cocoa powder and cut into squares.