Peanut and Caramel Brownies

July 16, 2017

We can all relate to a love of freshly baked chocolate brownies. I am the first to admit that I am not the biggest fan of peanut butter but I absolutely love these brownies ! They are so moist and tasty - a brownie lovers dream.



- 185g Butter

- 40g Dark chocolate

- 100g Milk chocolate

- 4-5 'Snickers' bars

- 1tbsp Smooth peanut butter

- 3 Eggs

-275g Caster sugar

- 85g Plain flour

- 40g Cocoa powder

- A handful of unsalted peanuts





- Grease and line a square baking tin and preheat an oven to fan 160 degrees.


- Place chocolate, peanut butter, snickers and butter in a glass bowl and heat over a pan of boiling water until fully melted.


- Remove mixture from the heat and allow to cool slightly.


- In another bowl stir together the flour and cocoa powder.


- In a freestanding electric mixer  (with whisk attachment) whisk the eggs and sugar on a high speed  for a minute or two to form a thick mixture.


- To the egg and sugar, fold in the slightly cooled chocolate mixture before begining to add the flour and cocoa powder.


- Once the mixture has completely come together, divide it in two and pour one half of the mixture into the baking tin.


- On a chopping board, thinly slice 2-3 more snickers bars and scatter half of them on the first layer of mixture.


- Pour the remaining mixture into the tin before topping with the remaining snickers bits and some unsalted peanuts.

An idea of how it should look before baking

- Bake in your oven for approximately 40 minutes - or until no longer wobbly when moved slightly in the oven.


- Remove from the oven and cool in the tin before turning out.


- Slice into squares before serving.

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