Peanut butter and caramel brownies

THESE are perhaps the most unhealthy brownies I have ever made and they also require a lot of washing up afterwards. So are the extra calories and the half a dozen bowls worth it? I'm not so sure really. They are really delicious but I still don't think you can beat a properly cooked slightly gooey plain chocolate brownie.
However, I do love peanut butter and caramel so they were good for a change and delicious. One big tip is make sure they are properly chilled as otherwise they are just too soft.
I also had a big problem making the caramel. It took me three goes as the sugar just would not brown and kept crystalising. I added lemon juice on the third attempt as it worked!
This recipe is from Olive magazine.

Ingredients:
Dark chocolate 200g
Unsalted butter 125g
Gold caster sugar 200g
Eggs 3 large beaten
Vanilla extract 1tsp
Plain flour 125g
Cocoa 1 tbsp
Salted roasted peanuts 100g

Caramel

White caster sugar 100g
Double Cream 100ml
Unsalted butter 15g
Vanilla bean paste or extract 1/2 tsp
Sea salt flakes 1/2 tsp

Peanut cheesecake
Full fat soft cheese 150g
Golden caster sugar 50g
Chunky peanut butter 75g (preferably unsweetened)
Egg 1 large
Vanilla extract 1tsp

Method:
*Butter a 23cm square baking tin and line the base and sides with baking paper.
*Make the caramel first. Tip the caster sugar into a small pan with 1tbsp of water and heat gently until the sugar has dissolved. Bring to the boil and cook until a deep amber-coloured caramel. Slowly and gradually add the double cream, stirring constantly. Add the butter and vanilla, stir to combine and return the pan to a medium heat and continue to cook for another couple of minutes until the caramel is thick enough to coat the back of the spoon. Pour into a bowl, stir in the sea salt and cool. Chill for an hour until thickened. Pour into a disposable piping bag. Heat the oven to 160C/fan 140C/gas 3.
*To make the peanut cheesecake, beat the cream cheese, sugar and peanut butter together until smooth. Add the egg and vanilla and mix until combined.
*To make the brownie, met the chocolate and butter in a heat-proof bowl above a pan of barely simmering water or in short bursts in the microwave. Stir until smooth and leave to cool slightly. Add the caster sugar, eggs and vanilla and beat until silky smooth. Sift the flour, cocoa and a pinch of salt into the bowl and mix again until combined.
*Spread half of the brownie mixture into the tin, drizzle with all but 1tbsp of the salted caranel and scatter with two thirds of the peanuts. Carefully spoon over the remaining brownie mixture. Spoon the peanut cheesecake mixture into random dollops over the top of the brownie and ligthly swirl through the brownie mix with a knife or the handle of a spoon. Scatter with the remaining peanuts and drizzle over the rest of the caramel.
*Bake for 30 minutes until the brownie has set and slightly risen at the edges. It will still be slightly soft in the middle. Leave to cool completely before chilling in the fridge and cutting into small squares to serve.