Brownies with peanuts and milk caramel

Method

Brownies

Weigh the butter and chocolate into a NEW Margrethe bowl and melt it in the microwave at medium power. Give it 20-30 seconds at a time, stirring the mixture in between each time.

Beat the eggs and sugar with a hand mixer until fluffy and firm. Fold the chocolate mixture into the egg mixture. Sift flour and baking powder into the mixture and mix well. Finally, fold in the peanuts and pour the mixture into a 35 x 25 cm tin lined with baking paper.

Bake the cake in a preheated oven at 170 degrees for about 35 minutes. It is better to bake the cake too little than too much. The cake must be completely cooled before cutting. It can be stored in the fridge for a longer shelf life.

Milk caramel

Pour the contents of the can into a preserving jar with a tight-fitting lid that matches the size of the amount of condensed milk to be boiled. Place the jar in a saucepan and pour water up to the rim of the jar. Bring the water to a gentle boil under the lid and lower the temperature so that the water is barely simmering. Simmer for 3.5 hours under the lid. Check occasionally to see if there is water up to the edge of the glass, if not, top it up.

Once the caramel is fully cooked, remove the jar from the pan and cool at room temperature for 30 minutes before chilling completely in the fridge.

Remove the lid and stir the caramel to remove any lumps. Put it in a piping bag.

Decorations

Cut the cake into the desired size and decorate with the milk caramel and peanuts on top.