Ingredients
brownies
- 225g/8oz good quality dark chocolate, broken into pieces (check it’s gluten-free if required)
- 225g/8oz unsalted butter
- 2 tsp vanilla extract
- 200g/1 cup golden caster sugar
- 170g/1 cup ground almonds (almond meal)
- 3 eggs, lightly whisked
nougat
- 200g/7oz marshmallows (usually gluten-free, but check if required)
- 3 tbsp peanut butter
- 115g/1 cup Icing/confectioner’s sugar sieved
peanut caramel layer
- 1x260g (9oz) jar of salted caramel sauce (ready-made or you could make your own
- 150g/1 cup Peanuts (I used salted, but you can use salted or unsalted)
chocolate ganache
- 150g/5.5oz good quality dark chocolate, broken into pieces (check it’s gluten-free if required) *Note: you can use milk chocolate if you’re not keen on dark chocolate.
- 150ml/5.5 fl oz double/heavy cream
Instructions
1- Preheat the oven to 170C//325F and cover a 24cmx24cm baking pan with baking paper. It seems preferable to use two long pieces of parchment (24cm x 50cm – 60cm) and lay them one on top of the other to avoid making large folds in the corner of the brownie.
2- Melt the chocolate and butter in a frying pan over low heat. Mix the vanilla and sugar. Turn off the heat and leave to cool for 5 minutes.
3- Add the ground almonds and beaten eggs to the chocolate pan and mix.
4- Pour the brownie mixture into the prepared pan and bake for 30 minutes. The top should be on top and the inside should still be fairly smooth.
5- Remove from the oven and allow to cool completely in the tin.
6- Once the brownie has cooled, you can make your nougat. Put the marshmallows, peanut butter, and icing sugar in a saucepan and heat over medium heat. When the marshmallows begin to melt, stir with a silicone spatula. Continue to stir slowly until the marshmallows are completely melted. At first, it looks lumpy, but it will get better. A relatively smooth and elastic mixture should remain.
7- Work quickly (before it hardens) and pour the nougat in large blocks over the brownie. Smooth the top of the brownie with a spatula.
8- Leave to cool for 10 to 15 minutes.
9- While the nougat is cooling, make the ganache.
10- Put the cream in a small saucepan and heat it over medium heat until it is almost boiling (you will see a few bubbles rising as you put it down). Turn off the heat and add the chocolate. Cover the saucepan and let stand for 5 minutes. After 5 minutes, remove the lid and whisk the chocolate (with a balloon whisk – an electric mixer is not necessary) and cream. It should turn into a glossy sauce. Allow the sauce to thicken (about 10-15 minutes).
11- Now pour the salted caramel over the nougat and sprinkle with peanuts. When the ganache has thickened, whisk it one last time and pour small drops over the peanuts. Use your spatula to spread it out so that all the peanuts are covered. You must be very careful not to mix the ganache with the peanut/sugar layer.
12- Leave it for 30 minutes at room temperature or in the refrigerator, then cut it into squares with a sharp knife. It is advisable to clean the knife with a cloth or rag between each cut to keep the layers clean.
Notes
These brownies should be stored in an airtight container at room temperature for 2 to 3 days.
