200g unsalted butter
200g golden caster sugar
120g plain flour
100g dark chocolate, 70% cocoa
100g caramel sauce
4 medium St Ewe eggs
2 ripe bananas
50g peanut butter
50g cocoa powder
1 tsp Cornish Sea Salt flakes
Grease a 25cm baking tray and line with parchment. Preheat the oven to 180 oC.
Melt the butter and chocolate in a bain marie and remove from the heat to cool slightly.
Mix the caramel sauce with Cornish Sea Salt and then combine with the sugar and eggs using a whisk.
Next add in the mashed banana and peanut butter. Finish by whisking in the melted chocolate and butter.
In another bowl combine the dry ingredients of flour, cocoa and a pinch of salt. Sift this into the beaten eggs and sugar. Mix until smooth.
Pour into your lined baking tray and bake for 25 minutes. Let it cool and then cut into squares.