Nutrition:
Heat the oven to 200C/180C fan/gas 6. Butter a 25cm x 18cm baking tin and line with baking paper. Melt the butter and chocolate in a large heatproof bowl in 30-second bursts in the microwave until the mixture is smooth and glossy. Alternatively, set the bowl over a pan of simmering water, ensuring the base doesn’t touch the water, and stir until smooth. Leave to cool slightly.
Whisk together the sugar and eggs in a bowl using an electric whisk until the mixture has doubled in volume and a ribbon holds for 3 seconds when you lift out the beaters. Scrape the cooled chocolate mixture into the egg mixture and fold gently until well combined.
Sift in the cocoa, flour and a pinch of salt. Mix to combine, then fold in most of the nougat, reserving some for the top. Scrape the batter into the prepared tin and scatter with the reserved nougat and salted peanuts. Bake on the middle shelf of the oven for 20-25 mins or until just set with a shiny top, and a skewer comes out with only a few moist crumbs attached to it.
For very fudgy brownies, leave to cool completely in the tin, then slice and serve. If you’re looking to bring this to an event or give it as a gift, it can be rewarmed in the tin for 10-15 mins and served with ice cream.
