Freezing the batter before spreading the dulce de leche layer ensures the caramel stays in the centre.
200g dark chocolate
200g unsalted butter, chopped
250g peanut butter
430g castor sugar
1 tsp vanilla bean paste
230g plain flour
1 tsp baking powder
45g cocoa powder
200g store-bought dulce de leche (or make your own)
1. Preheat the oven to 160C.
2. Grease and line a 30cm x 20cm baking tin and line with baking paper, allowing for overhang to make it easy to remove your brownie.
3. Melt the chocolate, butter and peanut butter in a bowl placed over a saucepan of simmering water until combined. Add the sugar, stir to combine and set aside to cool. Once the mixture has cooled, add the eggs and vanilla bean paste and whisk thoroughly until combined.
4. In a separate bowl, sift the flour, baking powder and cocoa powder. Stir the dry ingredients before adding them to the chocolate mixture. Whisk again until combined.
5. Pour half the batter into the prepared tin and place in the freezer for 15 minutes.
6. Scoop the dulce de leche into a bowl and microwave for 30 to 40 seconds or until pouring consistency, but ensure it is not boiling hot. Remove the brownie tin from the freezer and pour the caramel over the firm batter. Pour the remaining batter over the top then place in the oven and bake for one hour or until cooked. The brownie should still be soft and slightly wobbly in the centre but crunchy on the exterior. Brownies will keep in the fridge in an air-tight container for up to two weeks.