Description
Samuels salted caramel peanut brownie bombs deliver a luxurious chocolate explosion of rich flavors. Sweet caramel and crunchy peanuts create an irresistible dessert experience you’ll crave again and again.
Ingredients
Scale
Chocolate Base:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup unsalted butter
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
Caramel and Peanut Layer:
- 1 cup salted caramel sauce
- 1 cup roasted peanuts, chopped
- 1/4 cup heavy cream
- 2 tbsp corn syrup
Coating and Garnish:
- 2 cups dark chocolate, melted
- 1/4 cup sea salt flakes
- 1/2 cup additional chopped peanuts
- 1/4 cup caramel drizzle
Instructions
- Preheat the oven to 350°F and line a baking pan with parchment paper, ensuring complete coverage for easy removal.
- Whisk together flour, cocoa powder, baking powder, and salt in a large mixing bowl, creating a uniform dry ingredient base.
- In a separate bowl, cream together granulated and brown sugars with softened butter until light and fluffy, approximately 3 minutes.
- Incorporate eggs one at a time into the sugar mixture, then blend in vegetable oil and vanilla extract until smooth and well-combined.
- Gradually fold dry ingredients into the wet mixture, stirring until a rich, dense brownie batter forms without overmixing.
- Transfer batter to prepared pan, spreading evenly and smoothing the top with a spatula, then bake for 25-30 minutes until a toothpick comes out with minimal crumbs.
- Allow brownies to cool completely, then cut into uniform squares or rectangles.
- Combine salted caramel sauce and heavy cream in a saucepan, heating gently until smooth and integrated.
- Fold chopped peanuts into the caramel mixture, creating a nutty, gooey layer.
- Spread caramel-peanut mixture over each brownie piece, ensuring complete coverage.
- Freeze brownie bites for 30 minutes to set the caramel layer.
- Melt dark chocolate using a double boiler or microwave, stirring until completely smooth.
- Dip each caramel-topped brownie into melted chocolate, coating thoroughly and allowing excess to drip off.
- Place chocolate-covered bombs on a parchment-lined tray and immediately sprinkle with sea salt flakes and additional chopped peanuts.
- Drizzle with extra caramel sauce for a final decorative touch.
- Refrigerate for 15 minutes to set the chocolate coating before serving.
Notes
- Precise Chilling Strategy: Freeze brownies before dipping in chocolate to create a stable base that prevents caramel from leaking during coating.
- Chocolate Coating Technique: Use room temperature chocolate for smoother, more even coverage and prevent cracking when cooling.
- Nutty Texture Enhancement: Toast peanuts briefly before chopping to intensify their flavor and create a more robust crunch in the caramel layer.
- Dietary Adaptation: Swap regular flour with gluten-free flour blend and use dairy-free chocolate and butter alternatives for a gluten-free and vegan-friendly version of these decadent treats.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 366
- Sugar: 24 g
- Sodium: 193 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 37 mg