Caramel Peanut Chocolate Brownies
Indulge in these decadent Caramel Peanut Chocolate Brownies, featuring a rich chocolate brownie base layered with silky caramel and crunchy peanuts, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (melted) Make sure it's melted but not boiling.
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips
- 1 cup caramel sauce Store-bought or homemade.
- 1 cup roasted peanuts (chopped) Ensure they are chopped.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by greasing it or lining it with parchment paper.
- In a large mixing bowl, combine the melted butter and granulated sugar. Stir until fully combined. Add in the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the semisweet chocolate chips.
- Pour half of the brownie batter into the prepared baking dish and spread it evenly. Drizzle half of the caramel sauce over the layer and sprinkle half of the chopped peanuts on top.
- Pour the remaining brownie batter over the caramel and peanuts, spreading it lightly. Finish by drizzling the rest of the caramel and sprinkling the remaining peanuts on top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool in the baking dish for about 15 minutes before slicing them.
- Serve warm or at room temperature and enjoy!
Notes
Store in an airtight container in the refrigerator for up to one week. They can be frozen for up to three months. To reheat, place them in the microwave for 15-20 seconds.