Chewy Caramel Peanut Brownie

Ingredients:

• 1/2 cup plus 2 tablespoons granulated sugar
• 2 tbsp (30 g) butter, diced
• 1/2 cup heavy cream
• 150 g butter, plus more for greasing
• 300 g coarsely chopped dark chocolate (60% cocoa)
• 4 large eggs
• 1.5 cups of sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 and 1/4 cups premium flour
• 2 cups salted peanuts
• Vanilla ice cream for serving

Preparation:

1. For caramelGrease the inside of a glass measuring cup with butter. Combine the sugar and butter in a small, deep saucepan. Bring to a boil over medium heat, stirring frequently. Don't worry if the mixture looks curdled or separated; it will eventually become smooth. Cook, stirring, until the mixture resembles dark peanut butter, 12 to 15 minutes.
2. Pour the heavy cream into a small saucepan and heat over medium heat. When the butter mixture reaches the desired color (step 1), remove from the heat and slowly and very carefully whisk in the hot cream. The mixture will steam and bubble, so be careful. Return the saucepan to medium heat, bring the mixture to a simmer, and reduce for about 1 minute. Pour into the prepared measuring cup and cool to room temperature.
3. For browniesPreheat oven to 180°C (350°F). Cut a 22 x 50 cm (9 x 20 in) piece of foil. Grease the corners and sides of a baking sheet. Line it with foil, with excess foil on each short edge. Place the chocolate and butter in a heatproof bowl and set it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir occasionally with a rubber spatula until the mixture is smooth.
4. Whisk the eggs, sugar, and vanilla in a large bowl. Scrape the chocolate into the mixture with a rubber spatula, then stir in the flour until completely incorporated. Add 1.5 cups of peanuts.
   
   Pour the batter into the prepared baking sheet. Drizzle the caramel over the top, using a buttered knife to fold it into the batter. Coarsely crush the remaining 1/2 cup peanuts and sprinkle on top. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Be sure to insert the toothpick into a batter that doesn't have too much caramel on it.
5. Place on a cooling rack. Once the caramel has completely set but the brownie is still warm, run a greased knife along the long edge of the pan. It will take about 1 hour to cool completely.
   
   Once the brownie has cooled completely, cover the top with a cutting board. Invert and set aside. Carefully remove the foil from the baking sheet and scrape off any remaining bits from the surface of the brownie. Cut the brownie into squares and serve with a scoop of vanilla ice cream.
   
   Recipe Brownie Fudge with a layer of caramel.