Peanut butter caramel brownies

These are very rich and chocolatey, their sweetness tempered by the lovely savoury note of peanuts – basically, they’re the ultimate roasting tray treat.

vegetable oil, or other flavourless oil, for brushing

350g caramel sauce, from a can or jar

80g smooth or crunchy peanut butter, ideally no added sugar

120g plain flour

75g unsweetened cocoa powder

generous pinch of salt

½ tsp baking powder

230g unsalted butter, softened

300g golden caster sugar

3 large eggs

1 tsp vanilla extract

200g dark chocolate chips

Makes: 12 generous squares

Takes: 1 hour

Preheat the oven to 180°C/350°F. Line a 30 x 20 x 5-cm roasting tray with baking parchment, letting it overhang the sides, and lightly brush with oil.

Stir the caramel and peanut butter together to make a smooth, pouring consistency. Set aside.

Whisk the flour, cocoa powder, salt and baking powder together in a bowl.

Beat the butter and sugar together with electric beaters or an electric mixer until fluffy. Gradually beat in the eggs, then the vanilla extract. Stir in the flour mixture to make a very thick batter, then fold in the chocolate chips.

Add half the peanut butter caramel to the batter and semi-mix it in – you want to retain some visible swirls. Spread out evenly in the prepared tray, then pour the remaining peanut butter caramel on top.

Bake for about 25 minutes, or until firm to touch. The caramel itself might be a bit gooey but will firm up as it cools. Leave in the tray for 10 minutes then use the foil to lift the brownies out onto a chopping board. When cool, cut into 12 large squares.