Salted Caramel Peanut Brownie Bars
For the Chocolate Base:
cup/130 grams all-purpose flour
cup/45 grams natural cocoa powder
teaspoon kosher salt
teaspoon baking soda
tablespoons/170 grams unsalted butter (1 1/2 sticks), at room temperature
cup/100 grams granulated sugar
cup/110 grams packed dark brown sugar
large egg, at room temperature
teaspoon pure vanilla extract
ounces/115 grams semisweet or bittersweet chocolate, chopped
For the Caramel Peanut Topping:
cup/200 grams granulated sugar
cup light corn syrup
cup heavy cream
tablespoons/55 grams unsalted butter, cut into pieces
cups/225 grams unsalted roasted peanuts
teaspoon kosher salt
Flaky salt for sprinkling
Email Grocery List
Heat oven to 350 degrees. Line a 9-inch square pan with parchment, leaving a 2-inch overhang on two sides.
Prepare the base: In a medium bowl, whisk together flour, cocoa, salt and baking soda. In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar until creamy, 1 minute. Add the egg and vanilla and beat until combined. Mix in the flour mixture and the chocolate until evenly moistened.
Transfer the thick batter to the prepared pan and spread it out into an even layer with an offset spatula. Bake until the base looks dry and set, about 25 to 30 minutes. Transfer to a rack to cool.
Prepare the topping: To a small saucepan with high sides add ¼ cup/60 milliliters water. Pour the sugar and corn syrup into the center of the pan. Bring to a simmer over medium-high heat and cook until the mixture is a medium amber color, about 15 minutes, swirling the pan occasionally. Quickly and carefully add the cream and the butter. Take care: The mixture will steam and sputter. Stir the mixture until combined and clip a candy thermometer to the side of the pot.
Cook the caramel until the mixture reaches 238 degrees, about 5 to 10 minutes. Remove from the heat and stir in the peanuts and the kosher salt. Pour the caramel over the base, using the raised edges of the base that formed while baking to keep the caramel on top. Sprinkle with flaky salt. Let stand until the caramel is completely cool.
Using the parchment overhang, transfer the bar to a cutting board. Cut into 32 small rectangles to serve.
Hungry for more recipes?
Get recipes, tips and special offers in your inbox. Opt out or contact us anytime.
Please enter a valid email address.
Like this recipe?
Save To Recipe Box
Add to a collection
Print this recipe
EmailShare on PinterestShare on FacebookShare on Twitter