Feb 19

Brownie Cake with Salted Caramel & Peanut Topping

Brownie in cake form, topped with salted caramel peanut sauce
YOU GUYS, I am absolutely in love with everything about this cake. From its fudgy, dense brownie cake layer to the salty caramel topping dotted with tender, crunchy Spanish peanuts, this is a dessert that shamelessly flirts with the line between candy bar and chocolate torte, making it a playful, nostalgic finale to any special occasion. For anybody who has ever enjoyed a Baby Ruth, this indulgent cake (or is it a brownie pretending to be a cake?) offers up sophisticated alternative, made with high quality chocolate and gooey homemade caramel, and fitting for a more grown-up palate. Enjoy! XO, Katie

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Photography, Recipe & Styling: Butterlust Blog рефинансирование кредита без справок

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Read on for the recipe!

Brownie Cake
From its fudgy, dense brownie cake layer to the salty caramel topping dotted with tender, crunchy Spanish peanuts, this is a dessert that shamelessly flirts with the line between candy bar and chocolate torte
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5919 calories
698 g
1119 g
330 g
81 g
157 g
1492 g
4304 g
550 g
5 g
152 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 5919
Calories from Fat 2874
% Daily Value *
Total Fat 330g
Saturated Fat 157g
Trans Fat 5g
Polyunsaturated Fat 40g
Monounsaturated Fat 112g
Cholesterol 1119mg
Sodium 4304mg
Total Carbohydrates 698g
Dietary Fiber 26g
Sugars 550g
Protein 81g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Brownie Cake
  1. 1/2 cup + 2 tbsp all-purpose flour
  2. 1/4 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 1/2 cup unsalted butter, cut into 8 pieces
  5. 5 ounces quality bittersweet chocolate
  6. 3 large eggs, room temperature
  7. 1/2 cup light brown sugar
  8. 1/4 cup sugar
  9. 2 tablespoons light corn syrup (or an additional 2 tablespoons brown sugar)
  10. 1/2 teaspoon vanilla extract
For the Salty Peanut Caramel Topping
  1. 1 1/2 cups sugar
  2. 6 tablespoons water
  3. 1 tablespoon corn syrup
  4. 3/4 cup heavy cream
  5. 2 tablespoons unsalted butter
  6. 1/2 teaspoon salt (adjust to taste, based on the saltiness of your peanuts)
  7. 1 cup Spanish or roasted,salted peanuts
For the Brownie Cake
  1. Preheat the oven to 350F. Grease an 8-inch springform pan and line the bottom with a parchment round.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In a microwave safe bowl, combine the butter and bittersweet chocolate. Microwave in 30 second intervals, stirring in between each until just melted. Set aside to cool.
  4. In a large bowl, whisk the eggs, and sugars until well blended. Add the corn syrup and vanilla and mix to combine. Whisk in the slightly cooled chocolate mixture -- be careful that it's not still too hot, you don't want to scramble your eggs. Whisk in the dry ingredients until just combined. You will have a thick, glossy batter.
  5. Pour the batter into the prepared pan and smooth it into an even later. Hit the pan a few times against the counter to release any large air bubbles.
  6. Bake for about 40 minutes (start checking at 35), or until a toothpick inserted into the center comes out almost clean, with a few moist crumbs clinging to it.Transfer to a cooling rack and cool for 10 minutes, then remove the cake from the springform pan and let cool completely.
To make Salty Peanut Caramel Topping
  1. In a heavy-bottomed saucepan, combine the sugar, water & corn syrup over medium-high heat Stir the ingredients to combine, the, heat without stirring until the ingredients come to a boil. Once the syrup starts boiling, keep a close eye on it, as once the color starts to turn it can darken very quickly. Allow the syrup to boil until it becomes a dark, amber color -- about the same shade as a copper penny. This will take anywhere from 5 - 10 minutes, depending on your pan and the heat level. If you're using a dark colored pan, you can test the color of the caramel by drizzling a small amount onto a white plate.
  2. Once the proper color is reached, remove the caramel from the heat and carefully pour in about half of the cream. The mixture will spit and spatter, so keep some distance. As soon as the bubbling calms a bit,stir in the remaining cream, add the butter and salt and stir until smooth.
  3. Let the caramel cool for about 10 minutes, then stir in the peanuts. Pour the mixture into a heat-safe bowl and let cool for another 30-45 minutes.
  4. To serve transfer the brownie cake to its serving dish and spoon the peanuts over the top.There will likely be extra caramel, so after spooning all the peanuts onto the cake, spoon a little extra caramel over the top, allowing it to drip over the edges of the cake for a gooey, messy presentation. For a neater presentation, place the cake back into the springform pan after cooling, spoon the caramel peanuts over the top and let set in the pan before serving. Reserve any extra caramel and use at a later time -- ice cream sundaes are a great idea!
  1. For a semi-homemade version, skip the homemade caramel and use a prepared caramel sauce instead.
  2. This recipe calls for corn syrup, which can be slightly controversial, but it helps add a nice chewiness to the brownie cake. I say that as long as you're indulging, you might as well go for it, but if you prefer you can substitute the same amount of regular or brown sugar in both the cake and the caramel.
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