Caramel Sauce;

• Place the butter and brown sugar in a saucepan on a medium to high heat.
• Once the butter has melted, add the milk and bring to the boil.
• Boil for at least 2 minutes before removing from the heat.
• Allow to cool while you make the brownies.
• Preheat the oven to 160°C (325°F) and line a 9"x9" baking tin with baking paper.
• Melt the butter and dark chocolate together.
• Place the sugar, brown sugar, eggs and vanilla extract in a bowl and beat together until fluffy.
• Pour the chocolate mixture into the egg mixture and stir together until smooth.
• Mix through the flour, cocoa and white chocolate chips.
• Place ⅔ of the mixture into the prepared tin and using the end of a spoon, create little pockets within the brownie.
• Spoon the peanut butter into the pockets.
• Pour over the caramel sauce and spread evenly.
• Spoon over the remaining brownie and bake for 20-25 minutes. The top and sides should look set will the middle will be a little wobbly.
• Allow to cool completely before slicing.