Brownies with caramel and peanuts

Ingredients for 1 baking pan of 20 x 25 cm (24 small pieces)

Ingredients

Method · 45 min

Preheat oven to 160 degrees. Line the baking tin with baking paper.
Chop the chocolate coarsely and melt it with butter in a bowl over a hot water bath.
Beat the eggs and sugar until light and fluffy, about 5 minutes. Then stir in the flour and rum, followed by the melted chocolate-butter mixture.
Pour the batter into the pan and bake in the oven for about 25 minutes. Then let the brownie cool completely for about 1 hour.
For the caramel, put the cream and butter in a small saucepan and heat until the butter has completely melted.
Mix sugar with 100 ml of water in a clean pot and cook over high heat until the caramel has a beautiful golden brown color and a temperature of 175 degrees.
Remove the pot from the heat and gradually stir the cream and butter mixture into the caramel. Return the pot to the heat and continue cooking for another 6-8 minutes, stirring constantly, until the mixture thickens.
Let the caramel cream cool slightly, then spread it evenly over the cooled brownie in the pan.
Roughly chop the peanuts and sprinkle them evenly over the brownie along with fleur de sel. Refrigerate for 3 hours. Then cut the brownie into small pieces.

Brownies

200 g

Dark chocolate 70%

150 g

Butter

Owner

100 g

Caramel

150 ml

Scene

100 g

Butter