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Nutty Caramel Brownies

Nutty Caramel Brownies – Deliciously thick and fudgy chocolate brownies filled with a caramel layer that is loaded with peanuts. Ooey gooey brownie goodness!

Nutty Caramel Brownies

Nutty Caramel Brownies

Guys, I think I’ve just made my new favourite brownie recipe!

Perhaps even better than my Oreo Brownies and Fudgy Brownies, but that’s for you to decide. 🙂 

These Nutty Caramel Brownies are thick and fudgy, and are filled with a gooey caramel centre. The caramel layer is also stuffed full of salted peanuts which gives these brownies extra crunch.

What more could you want out of an indulgent brownie recipe?

Nutty Caramel Brownies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these brownies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the brownies:

  • Unsalted butter
  • Granulated sugar
  • Cocoa powder: I used Dr. Oetker Fine Dark Cocoa Powder.
  • Salt
  • Large eggs
  • Vanilla extract
  • Plain/all-purpose flour
  • Chocolate chips

For the caramel centre:

  • Chewy caramels or toffees
  • Evaporated milk
  • Salted peanuts

How to make Nutty Caramel Brownies

To make the brownies, simply add the butter, sugar, cocoa powder, and salt to a microwave-safe bowl. Heat for 1 minute, then stir to combine. Heat for another minute until the mixture is very warm to the touch.

Mix in the eggs and the vanilla until fully combined, then fold in the flour. Fold in the chocolate chips, being sure not to let them fully melt into the batter.

Spoon half of the batter into an 8×8-inch square baking pan lined with foil or parchment paper and spread out evenly.

For the caramel centre, add the caramels and milk to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Allow the caramel to cool slightly and thicken up in the fridge – about 20 – 30 minutes. Fold in the chopped nuts, and spread the caramel evenly over the brownie batter. 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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Nutty Caramel Brownies

These Nutty Caramel Brownies are:

  • super quick and easy to throw together
  • deliciously thick and fudgy
  • BIG on flavour
  • stuffed with a nutty caramel centre
  • a perfect chocolatey indulgent treat!

How long will these caramel brownies last? These brownies will stay fresh stored in an airtight container in the fridge for up to 1 week. I do not recommend storing these at room temperature as they will become too soft.

Can I freeze these caramel brownies? Yep! These brownies freeze well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Nutty Caramel Brownies
Nutty Caramel Brownies

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Nutty Caramel Brownies

Nutty Caramel Brownies

Yield: 16 brownies
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Deliciously thick and fudgy chocolate brownies filled with a caramel layer that is loaded with peanuts. Ooey gooey brownie goodness!

Ingredients

For the Brownies

  • 1 and 1/4 sticks (140g) unsalted butter
  • 1 and 1/2 cups (300g) granulated sugar
  • 3/4 cup (75g) cocoa powder
  • 1/4 teaspoon salt
  • 2 large eggs, cold
  • 2 teaspoons vanilla extract
  • 1/2 cup (60g) plain/all-purpose flour
  • 1/2 cup (90g) chocolate chips

For the Nutty Caramel Centre

  • 10 oz (280g) chewy caramels or toffees
  • 1/4 cup (60ml) evaporated milk
  • 1/2 cup (65g) salted peanuts, chopped

Instructions

For the Brownies

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
  2. Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl. Heat for 1 minute, then stir to combine. Heat for another minute until the mixture is very warm/hot to the touch.
  3. Mix in the eggs and vanilla until fully combined, then fold in the flour. Fold in the chocolate chips, being sure not to let them fully melt into the batter.
  4. Spoon half of the batter into the prepared pan and spread out evenly.

For the Nutty Caramel Centre

  1. 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.
  2. Fold in the peanuts. Spread the caramel evenly over the brownie batter, then top with the remaining batter.
  3. 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.

Nutrition Information:
Yield: 16 brownies Serving Size: 1 brownie
Amount Per Serving: Calories: 221Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 110mgCarbohydrates: 34gFiber: 2gSugar: 22gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

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