Peanut Butter Choc Brownies

Step 1: Grease 18cm x 28cm rectangular slice pan and line base and sides with baking paper.

Step 2: To make salted caramel, combine sugar and water in a large saucepan over a low heat and stir until sugar is dissolved and bring to a boil and gently boil, WITHOUT STIRRING, for 8 minutes or until golden brown and immediately remove from heat.

Step 3: Add cream to pan and return to heat and bring to the boil and gently boil, stirring occasionally, for 8 minutes or until slightly thickened and dark golden.

Step 4: Stir in salt and transfer to a heatproof jug and stand at room temperature for 25 minutes.

Step 5: Meanwhile, combine chocolate and butter in a medium saucepan over a medium heat and stir until melted and smooth and then transfer to a large, heatproof bowl and cool slightly (about 10 minutes) and add sugar, eggs and combined sifted flour, cocoa and baking powder to chocolate mixture and stir until combined.

Step 6: Fold in half the peanut butter cups and spoon into prepared pan and smooth over top

Step 7: Pour over 1/3 cup of the salted caramel and scatter remaining peanut butter cups and refrigerate remaining salted caramel, covered, until ready to serve.

Step 8: Cook brownie n a moderately slow oven (165C) for 45 minutes, or until just firm to the touch.

Step 9: Remove and cool completely in pan.

Step 10: Heat reserved sauce in a microwave on high for about 1 minute, or until warm.

Step 11: Cut brownie in squares and serve with warm salted caramel and ice-cream.