Caramel Peanut Topped Brownie Squares

In trying to figure out how I could use up a bunch of random leftover baking ingredients, these brownies were born!

The idea is from Dorie Greenspan's Baking From my Home to Yours. Her recipe is for Caramel-Peanut-Topped Brownie Cake. I stole the topping and used a regular brownie recipe because brownie cake sounds a little too cakey for me- I like my brownie-esque things to be fudgy and chewy.

I cut the sugar down in the brownie recipe because I thought the addition of the topping would make it too sweet. The topping was actually perfect- the salty peanuts contrasted with the fresh caramel very well and the chocolate brownie complimented the whole thing making it taste like a chewy, not-too-sweet snicker's bar. They were really yummy and the fact that they weren't too sweet made it possible to eat more than one...and two...and three...without feeling the need to stop...

If you like gooey fudgy caramel-y desserts this is probably for you :)

Brooke's Bombshell Brownies

Adapted for this recipe from Allrecipes.com

1 cup butter, melted
2 1/2 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift or just whisk together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Spread the batter evenly into the prepared baking dish. 4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Caramel Peanut Topping

Dorie Greenspan Baking From My Home To Yours

2 cups sugar

1/2 cup water

1 1/2 tablespoons light corn syrup

2/3 cup heavy cream

2 tablespoons unsalted butter, room temp

1 cup salted peanuts

1. Put the sugar, water adn corn syrup in a medium heavy-bottomed saucepan, stir just to combine the ingredients and then put the pan over medium high heat. Heat, without stirring, until the caramel turns a deep amber, 5-10 minutes. Wipe down any splatters of sugar on the sides of the pan with a pastry brush dipped in cold water. To test the color of the caramel, drop a bit on a white plate. Darker is better!

2. Lower the heat a bit and standing back from the saucepan- the caramel will bubble and spatter- add the cream and butter. When the spatters are less vehement, stir to calm down the caramel adn dissolve any lumps.

3. Stir in the peanuts and pour caramel onto the brownies.

4. Let cool about 20 minutes.