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Peanut Caramel Brownies

Peanut Caramel Brownies

These peanut caramel brownies are composed of three layers: chocolate brownie, peanut caramel, and melted chocolate.
Yield: 9x13-inch pan


  • 3 cups all-purpose flour
  • 1 1/2 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp fine sea salt
  • 2 2/3 cups granulated sugar
  • 1 1/2 cup unsalted butter, melted
  • 4 large eggs, lightly beaten
  • 2 tsp vanilla extract
  • 1- 14oz package caramels, unwrapped
  • 2 Tbsp milk
  • 1 cup salted roasted peanuts
  • 2 cups dark or bittersweet chocolate pieces


  • Preheat oven to 350 degrees F. Line 9x13-inch baking sheet with foil or parchment paper, allowing excess to hang over the edges of the pan. Coat with non-stock cooking spray and set side. 
  • Whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  • In a large bowl, beat together sugar and melted butter. Once smooth, add eggs and vanilla. Mix until well combined.
  • Slowly add dry flour mixture, about 1/2 cup at time. Mix well until there are no longer any dry streaks of flour. Batter will be very thick. Spread batter in an even layer into prepared baking pan.
  • Place unwrapped caramels and milk in a microwave safe bowl. Heat at half power at 30 second intervals for 2-3 minutes. Stir after every interval. Once smooth, stir in 1/2 cup of peanuts. Pour over chocolate batter. Spread into an even layer.
  • Bake for 45 minutes. Remove from oven and immediately sprinkle chocolate pieces over brownies. Allow chocolate to stand for 2 minutes. Using a mini offset spatula (or the back of spoon), spread melted chocolate into an even layer. Distribute remaining 1/2 cup peanuts over chocolate layer.
  • To set chocolate layer, chill brownies in the fridge for 30 minutes. Lift brownies out of pan using the hangover foil (or parchment paper). Cut into desired size pieces.