Super fudgy brownies with melted caramel and crunchy nuts... My oh my. Even better? You need just one bowl, one pan and one oven! Probably the easiest brownie recipe you've ever tried. Oh, and definitely the most chocolatey, fudgy, insanely awesome brownie too.
Swap toppings: I used caramels and dry roasted peanuts in this recipe, but you can certainly use any candy you want (Rolo caramels would be amazing). Swap the nuts too; try almonds, pecans, walnuts, hazelnuts... You get the point. Just have fun!
Caramel Nut Brownies Cooking spray
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup unsweetened cocoa
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon salt
6-7 caramels, quartered 1/4 cup macadamia nuts or dry roasted peanuts Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper (allow the parchment paper to come up a little bit on 2 sides for easy removal of the brownies). Spray cooking spray all over the parchment paper, and spray any part of the pan not covered by the paper. |
Melt the butter in a large bowl (preferably stainless steel) set over a saucepan of simmering water. Whisk in the cocoa. Remove the bowl from the heat and whisk in the sugar.
Whisk in the vanilla. Whisk in the eggs, one at a time. Whisk in the flour and salt.
Pour the batter into the prepared pan. Arrange the caramels and peanuts all over the top and press in slightly.
Bake for 20 to 25 minutes, until a wooden pick inserted near the center comes out clean or with little moist crumbs clinging to it.
Cool completely on a wire rack before cutting into 12 brownies.
Makes 12 brownies
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