First make the caramel by pouring the caster sugar into an even layer into a medium sized saucepan and heat gently. Do not stir but shake the pan around occasionally to melt the sugar evenly.

When just melted and turning a golden brown, pour in the whipping cream. It will bubble up so be careful. Then add the cubed butter and stir it all together.

Once it has melted into a smooth caramel remove from the heat. Pour into a heat resistant container and place in the fridge to cool for a couple of hours.

Pre-heat the oven to 160°C and line and grease a 20cm square cake tin.

Melt the chocolate with the butter and caster sugar in a bain marie until the mixture has melted.

Remove from the heat and let stand for 5 minutes.

Add the eggs one at a time, mixing in well.

In a separate bowl sift together the flour and cocoa powder and fold into the chocolate batter.

Add 70g of the salted peanuts.

Pour into the cake tin.

Drop heaped teaspoons of caramel evenly into the brownie batter.

Scatter over the remaining 30g of peanuts.

Bake for 35 minutes until there is still a wobble in the centre of the brownies.

Remove from the oven.

Leave to cool to room temperature then place in the fridge for 4 hours before removing from the tin and cutting into 16 squares.