Description
Rich Salted Caramel Peanut Brownie Bombs deliver a chocolate lover’s dream of intense flavor and indulgent texture. Creamy caramel, salty peanuts, and fudgy brownie layers combine into an irresistible dessert that tempts you to savor each delectable bite.
Ingredients
Scale
Base Ingredients:
- ¾ cup cocoa powder
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 6 tablespoons (85 grams) melted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Caramel Ingredients:
- ¾ cup sugar
- 4 tablespoons (57 grams) butter
- 3 tablespoons light corn syrup
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Coating Ingredients:
- 1 ½ cups chocolate chips or chopped chocolate
- ¼ cup chopped salted peanuts
Instructions
- Preheat the oven to 350°F (177°C) and lightly coat an 8×8 inch (20×20 cm) baking pan with cooking spray.
- In a large mixing bowl, cream together granulated sugar and brown sugar with softened butter until smooth and uniform.
- Incorporate eggs and vanilla extract, whisking vigorously for approximately two minutes until the mixture becomes light and fluffy.
- Sift cocoa powder and salt into the wet ingredients, gently folding until a rich, velvety batter forms.
- Transfer the brownie batter into the prepared baking pan, spreading evenly with a spatula.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out with minimal crumbs.
- For the caramel, combine granulated sugar and corn syrup in a medium saucepan over medium heat.
- Cook the sugar mixture, stirring occasionally, until it transforms into a deep amber color.
- Add butter and stir until completely melted and integrated.
- Pour in heavy cream, mixing thoroughly to create a smooth caramel sauce.
- If any sugar clumps form, return the pan to heat and stir until fully dissolved.
- Finish the caramel by stirring in sea salt and vanilla extract. Refrigerate until completely cooled.
- Once brownies have slightly cooled but remain warm, cut into uniform squares.
- Gently compress each square and mold into a compact ball shape.
- Create a small indentation in the center of each ball and fill with the cooled caramel.
- Carefully seal the brownie around the caramel, reshaping into a perfect sphere.
- Place the caramel-filled brownie balls on a parchment-lined baking sheet.
- Freeze the balls for approximately 20 minutes or until thoroughly chilled.
- Melt chocolate chips in the microwave, stirring every 30 seconds to prevent burning.
- Fold chopped peanuts into the melted chocolate.
- Dip each frozen brownie ball into the chocolate-peanut mixture, ensuring complete coverage.
- Return the coated balls to the parchment-lined sheet.
- Allow the chocolate to set either by freezing for rapid hardening or letting them rest at room temperature.
Notes
- Precise oven temperature ensures perfectly baked brownies without burning or undercooking.
- Chilling caramel completely prevents runny centers and helps maintain structured bomb shape.
- Create uniform brownie balls by using consistent pressure and size when forming.
- Microwave chocolate carefully, stirring frequently to prevent scorching and achieve smooth coating.
- Freezing helps set chocolate quickly and maintains the bomb’s structural integrity.
- Parchment paper prevents sticking and makes cleanup effortless during multiple preparation stages.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 285 kcal
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg