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Salted Caramel Brownies

by Jamie on June 16, 2014

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Salted Caramel Brownies are loaded with salted caramel goodness from candy bars and peanuts to create sweet and salty perfection.

It’s officially summer break here at our house! This pretty much means I’ve been wandering around the kitchen singing a horrible rendition of Alice Cooper’s School’s Out for Summer while baking brownies. It’s mildly ironic to be rocking out to Alice Cooper while baking salted caramel brownies in an apron, but it works – kind of. Terrible singing aside, I couldn’t be more excited about the summer. Eric is also in the education field, so we both get to spend loads of time with Elle – and each other!

It also means more time for baking and blogging. Your waistlines can thank me later.

There’s something pretty spectacular about not having to wake up at 5:00 AM every day. But oddly enough, now that I’m getting more than 5 hours of sleep a night – I’m way more exhausted. How is that even possible? I’m hoping everything will balance out soon enough because hanging out in pajamas until noon can’t happen all summer long.

saltedcaramelbrowniesrecipeAside from digging the whole no alarm clock thing, I’ve been digging all things salted caramel – from chocolate candies to Salted Caramel Blondies and cookies, – this flavor combination is totally my jam right now.

How can you possibly go wrong with decadent brownies stuffed with salted caramel chocolate and peanuts? Ya can’t – it’s just not possible. One bite of these beautiful brownies and I’m sure you’ll be dancing around your kitchen too.

So tell me, what are your big plans for summer break?

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Salted Caramel Brownies

June 16th, 2014

Yield: 12 servings

Prep Time: 20 minutes

Cook Time:

Ingredients:

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
9 Ghirardelli Dark Chocolate and Sea Salt Caramel Squares

1/2 cup Planters Salted Caramel Peanuts, chopped

Directions:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 2-3 minutes or until butter is melted.

3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Spread 1/2 the batter into prepared pan. Add an even layer of Ghirardelli Dark Chocolate and Sea Salt Caramel Squares, sprinkle the peanuts over the batter and chocolate, and cover with remaining 1/2 of brownie batter.

5. Bake for 30-35 minutes; do not over bake.

6. Allow to cool thoroughly and cut into large squares.

Notes:

Salted Caramel Brownies are best served the day they are made; however, they will keep at room temperature in an airtight container for up to 3 days.


{ 20 comments… read them below or add one }

Jessica @ Sweet Menu June 16, 2014 at 6:01 pm

Oooh wow, these look fabulous! Whenever I am in the US, I always try to hunt down Ghirardelli chocolate – it’s the best!

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Librarian Lavender June 16, 2014 at 6:11 pm

I don’t care about my waistline when there’s salted caramel involved, this looks so, so good!

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Tracy | Pale Yellow June 16, 2014 at 10:01 pm

Happy Summer Vacation! These brownies look like the perfect start!

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Kristine @ Kristine's Kitchen June 17, 2014 at 12:07 am

Salted caramel peanuts!? I didn’t even know such a wonderful thing existed. I must look for those ASAP – these brownies look SO good! Today was my first official day of summer break too – I’m a teacher and home with the two little ones all summer. I’m always jealous of couples who are both educators. Have a great summer!

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Alyssa {Cake, Crust, and Sugar Dust} June 17, 2014 at 1:47 am

I’m a teacher too, so I think our summer plans are pretty similar: lots of sleeping and baking! I am teaching summer school, but only for a month. These brownies are everything good in the world…I’m such a sucker for salted caramel!

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Cookbook Queen June 17, 2014 at 8:20 am

Girl, I totally know what you mean. I remember how I used to long for just 5 hours when Lucy was a newborn, and now I get 7 hours and I’m whining! These brownies look too fab — love that salt on top!

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Maegan June 17, 2014 at 4:00 pm

These look awesome! I’m addicted to the new salted caramel peanuts & love that you baked them into these brownies! Yummm!

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Olivia - Primavera Kitchen June 17, 2014 at 5:10 pm

Those look ABSOLUTELY delicious!

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JulieD June 17, 2014 at 11:01 pm

These look sooo good!!! :)

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Jeff @ Cheese-burger.net June 18, 2014 at 3:18 am

My life with no alarm clock…That sounds like heaven to me. But since its just a dream, I’ll settle for a more realistic heaven in this brownies stuffed with salted caramel chocolate and peanuts!

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Laura @ Raise Your Garden June 18, 2014 at 7:10 am

I make the worst brownies ever! I just might be the worst baker ever but I can’t wait to improve my stats! This recipe looks foolproof =)

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Pat June 20, 2014 at 8:01 am

I just tried your brownie!! The flavor and texture are amazing!!! But I just couldn´t get the look like yours. The center of the cake sunk and crackled all thorough. Can you tell me what did I do wrong?? I followed your instructions just exactly as you said! :(
Thanks!!

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Jamie June 26, 2014 at 11:06 pm

Pat, you may have over-mixed them. If you incorporate too much air into the batter, it’ll be over-inflated as it starts to bake, and then sink as the air dissipates during baking. This article explains it better: http://www.myrecipes.com/how-to/cooking-questions/why-do-brownies-cave-00420000013028/
– Jamie

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Kim June 20, 2014 at 4:34 pm

These brownies look absolutely gorgeous! Yum!!!

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shelly (cookies and cups) June 23, 2014 at 12:25 pm

Oh love these! And also, hanging out in pjs all summer long is TOTALLY acceptable!!

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Jocelyn June 24, 2014 at 2:08 pm

I would like to make these for a group with peanut allergies. Do you think that it would be ok to leave out the peanuts?

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Jamie June 25, 2014 at 7:47 am

Jocelyn-
Definitely! I hope you enjoy them – thanks so much for stopping by!
-Jamie

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Karen June 26, 2014 at 11:19 am

I am going to make these in just a bit. One possible goof, though, because I shopped for what I didn’t have at home, by memory (or in this case, lack there of) I picked up Godiva MILK chocolate salted caramels! But what the heck, I am going to give it a go any way!

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Ann July 1, 2014 at 1:27 pm

This recipe looks scrumptious. Will try for the 4th !!

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Ape August 9, 2014 at 8:53 pm

I doubled the recipe and overall really good flavor but just a little dry and too cakey for me. I even underbaked them but they really weren’t ooey gooey moist for me like a brownie should be especially with all this decadence.

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