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BAM Cake converter 
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Ingredients:
For brownies:
- 100 g sugar
- 100 g all-purpose flour
- 65 g BAM cocoa powder (sieved)
- 50 g powdered sugar (sieved)
- 80 g BAM dark chocolate
- pinch of salt
- 2 large eggs
- 125 ml of oil
- 2 tablespoons water
- 1 teaspoon BAM vanilla paste
For the nougat and peanut layer:
- 65 g peanut butter
- 200 g marshmallows
- 120 g powdered sugar
- pinch of salt
- 75 g roasted, unsalted peanuts
For the caramel layer:
For the chocolate topping:
- 340 g BAM dark chocolate
- 1 teaspoon coconut oil
Instructions:
To prepare:
1
Prepare the brownie batter according to the procedure described HERE.
2
To make the nougat and peanut layer, simply whisk the peanut butter, marshmallows, icing sugar and salt until combined. The mixture will be thick. Using your hands, spread the layer over the brownies. Sprinkle the peanuts on top of the nougat layer and press down lightly. Place the brownies back in the fridge while you prepare the caramel.
3
Heat the BAM Toffee Caramel Topping slightly to change the texture from thick to slightly runny. Pour the lukewarm caramel over the brownies. The layer can be thicker or thinner, depending on how much of a salted caramel lover you are. Place the brownies back in the refrigerator.
4
In the last step, melt the BAM dark chocolate and prepare the topping. Melt the chocolate using a water bath or microwave. Stir the chocolate more frequently if using the microwave. Once the chocolate is completely melted, stir in the coconut oil and pour over the caramel layer. Allow the brownies to cool completely in the fridge, then slice.
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