Peanut Caramel Brownies

My sis Jessie came over for a short holiday. She bought for me two lovely baking books. One is all about fudge and brownies and the other is all about steam buddings. Couldn't wait too long and already starting to gather ingredients the same day.

As I have quite abit of left over roasted peanuts, I opted to bake this brownies. In the book itself has not such recipe so I picked the caramel brownies which request to use walnuts and I changed it to peanuts instead. It actually turned out very well too.

Peanut Caramel Brownies

Ingredients

60g Self Raising Flour

40g Plain Flour

150g Butter(room temperature)

230g Brown sugar

2 Eggs

1tbsp Mil

1 tsp Vanilla Essense

75 g Roasted Peanuts (blended roughly)

Combine the self raising flour and plain flour and sift into a big bowl. In another bowl, whisk butter and sugar until light and soft. Add one eg and a time and whisk well. Add in milk and vanilla essense. Fold in the sifted flour gently and also the peanuts. Keep a little peanuts to dust the top of the mix after it has been poured into a greased tin. Bake in a preheated 180c oven for 35-40 minutes. Remove from oven and allow to cool completely before cutting and store in air tight tins.