Nutty Caramel Brownies
Deliciously thick and fudgy chocolate brownies filled with a caramel layer that is loaded with peanuts. Ooey gooey brownie goodness!
Servings: 16 brownies
Ingredients
For the Brownies
- 1 ¼ sticks (140g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) cocoa powder
- ¼ teaspoon salt
- 2 large eggs cold
- 2 teaspoons vanilla extract
- ½ cup (60g) plain/all-purpose flour
- ½ cup (90g) chocolate chips
For the Nutty Caramel Centre
- 10 oz (280g) chewy caramels or toffees
- ¼ cup (60ml) evaporated milk
- ½ cup (65g) salted peanuts chopped
Instructions
For the Brownies
- Preheat the oven to 180C/160C Fan/350F/Gas 4. Line an 8×8-inch square baking pan with parchment paper, and set aside.
- Place the butter, sugar, cocoa powder, and salt into a large microwave-safe bowl, and heat for 30 seconds.
- Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
- Add the eggs and vanilla, and mix well until combined.
- Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
- Spoon half of the batter into the prepared pan and spread out evenly.
For the Nutty Caramel Centre
- Place the caramels and milk in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Allow to cool slightly and thicken up in the fridge - about 20 - 30 minutes.
- Fold in the peanuts. Spread the caramel evenly over the brownie batter, then top with the remaining batter.
- Bake for 30 - 35 minutes. The centre will still be jiggly, but will firm up as the caramel layer cools. Allow to cool completely in the fridge or freezer before cutting into bars.
Notes
Brownies stay fresh stored in an airtight container in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.