Hi everyone! It’s Maryanne from The Little Epicurean. I’m so excited to be here!
This week I’m sharing these peanut caramel brownies. I’m still reeling from the holiday blues and these brownies are the perfect treats to perk me back up.
I originally stumbled upon this recipe for caramel-hazelnut brownies. While I’m a big fan of the chocolate and hazelnut combo, I wanted something different. I decided to swap in lightly salted roasted peanuts.
I love the flavors of peanuts, caramel, and chocolate together. It reminds me of one of my favorite candy bars. If you want an extra pop of sweetness, you can also try honey roasted peanuts.
This recipe makes a large batch. You will definitely want to share this with others.
Start with a 9×13-inch baking pan. To make removal easy, line the baking pan with generously greased foil.
The bottom brownie layer is rich and dense. The original caramel layer calls for hazelnuts and hazelnut liqueur. I swapped in peanuts and omitted the liqueur to make it kid-friendly.
Immediately after baking the caramel brownies, sprinkle chocolate chunks (or chocolate chips) all over. Let it stand for 2 minutes to allow the chocolate to melt. Be patient. The chocolate WILL soften.
Use a mini offset spatula (or the back of a spoon) to spread the melted chocolate into an even layer. And for the final touch, sprinkle peanuts all over. Gently push the peanuts into the chocolate to ensure they stick.
Now comes the most difficult part of this recipe, allow the brownies to cool and the chocolate topping to set up. You can do this at room temperature or speed up the process by letting it chill in the fridge. These brownies last for days. They hold up really well. Plus, if you want a fresh out of the oven, ooey gooey brownie, pop it in the microwave for a few seconds to warm them back up.
Here is the recipe for the original Caramel-Hazelnut Brownies. My alterations: swap in roasted peanuts for hazelnuts, omit hazelnut liqueur.