Salted Peanut Butter Caramel:

• 85g (1/3 cup) creamy peanut butter
• 100g (1/2 cup) granulated sugar
• 200g (1 cup) 35% whipping cream
• 1/4 tsp fine sea salt
• 2 tbsp water

Brownies:

• 250g (9 oz) dark chocolate
• 113g (1 stick, 8 tbsp) unsalted butter
• 3 large eggs, room temperature
• 3 large egg yolks, room temperature
• 200g (1 cup) granulated sugar
• 100g (1/2 packed cup) brown sugar
• ¾ tsp salt
• 2 tsp pure vanilla extract
• 50g (1/2 cup) Dutch-processed cocoa powder
• 70g (1/2 cup) all-purpose flour

Topping:

• 45g (1/3 cup) halved, roasted peanuts
• large sea salt flakes

Salted Peanut Butter Caramel:

1. Bring the cream and salt to a simmer in a small saucepan.
2. Cook the sugar and water in a medium saucepan on medium-high heat until it caramelises and reaches a deep amber colour. Do not stir as it cooks, let it cook on its own.
3. Once you reach the desired amber shade, quickly remove the medium saucepan from the heat and slowly pour the warm cream over the caramel, whisking continuously until well incorporated.  The caramel will bubble up, so be careful!
4. Whisk in the peanut butter.
5. Pour the salted peanut butter caramel into a bowl and set aside for 1 hour.  The caramel will cool and thicken.

Brownies:

1. Place the oven rack in the middle of the oven.
2. Preheat the oven to 350°F.
3. Butter a 9 x 9 inch baking pan and line with parchment paper.  Make sure to leave an overhang that you can use as handles to remove the brownies from the pan.
4. Melt the butter and the chocolate together in a heat proof bowl placed over a saucepan of simmering water.  The bowl must not touch the water. Stir until combined.
5. While the chocolate and butter melt, beat the eggs, egg yolks, granulated sugar, brown sugar and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed for 5 minutes.  The mixture will have doubled in size and turned a lighter colour.
6. Reduce the speed to low and pour in the vanilla, beating until incorporated.
7. Once the butter and chocolate have melted, remove the bowl from the heat and whisk in the cocoa powder.
8. Pour the warm chocolate mixture into the egg mixture and beat on low speed until incorporated.
9. Use a spatula to fold the flour into the batter.  Be careful not to overmix.
10. Pour ½ cup of brownie batter into a measuring cup and set aside.
11. Pour the rest of the brownie batter into the prepared pan.
12. Use an offset spatula to spread out the salted peanut butter caramel evenly over the brownie batter.
13. Heat the ½ cup of brownie batter in the microwave for 20 seconds.
14. Use a spoon to drop dollops of brownie batter onto the salted peanut butter caramel layer. 
15. Run a knife through the dollops of brownie batter to create a swirl pattern into the salted peanut butter caramel layer. 
16. Sprinkle the halved, roasted peanuts all over.
17. Bake for 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
18. Place the pan on a wire rack and let cool completely.
19. Lift the brownies by the parchment paper overhang and place on a cutting board.
20. Use a large chef’s knife to slice the brownies into 16 portions.  Rince the knife in hot water and wipe it before each cut to get clean slices.
21. Store in an airtight container in the refrigerator for up to 3 days.