What more can we say – you need to make this brownie immediately!
Ingredients
Brownie layer
Caramel layer
Nougat layer
Chocolate layer
Method
1.Preheat oven to 180°C. Grease a 33 x 23 x 5cm slice tin. Line with baking paper.
2.Put chocolate and butter in a medium saucepan and stir over a low heat until melted and smooth. Cool slightly.
3.To make brownie layer, stir 1 cup of sugar into chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon after each addition until just combined. Stir in vanilla. Stir in flour and baking powder until just combined. Spread batter evenly in prepared tin. Bake for 15-17 minutes or until edges start to pull away from sides of tin. Cool in tin on a wire rack.
4.To make the caramel layer, put caramels, evaporated milk and water in a large microwave-safe bowl. Microwave on 100% (high) for 2½-3 minutes or until caramels are melted, stirring every 30 seconds. Stir in puffed rice. Spread caramel mixture over brownie layer, spreading to edges. Put tin in freezer.
5.To make nougat layer, combine butter, sugar and evaporated milk in a medium saucepan. Bring to the boil over medium-high heat, stirring constantly. Reduce heat to medium. Boil at a moderate, rate without stirring for 8-10 minutes. Put marshmallows and peanut butter in a large heatproof bowl. Gradually whisk hot sugar mixture into marshmallow mixture until combined. Pour nougat mixture over caramel layer, spreading to edges. Replace tin in freezer.
6.To make chocolate layer, put cream, chocolate and butter in a small saucepan. Stir over low heat until melted and smooth. Pour chocolate mixture over nougat layer, spreading to edges. Cover loosely with foil and chill 2 hours. Use edges of baking paper to lift from tin. Cut into squares. Serve.
