A stack of Milk Chocolate Peanut Caramel Brownies with a knife in front of a wire rack with brownies
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Milk Chocolate Peanut Caramel Brownies {gluten-free}

These gluten-free Milk Chocolate Peanut Caramel Brownies are rich fudgey and utterly irresistible.
Prep Time20 mins
Cook Time25 mins
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Servings: 16 brownies
Calories: 343
Author: Georgina Hartley

Ingredients

Caramel

  • 75 g caster sugar
  • 45 g whipping cream
  • 75 g cold unsalted butter cubed

Brownies

  • 300 g milk chocolate
  • 150 g unsalted butter
  • 175 g caster sugar
  • 4 eggs lightly beaten
  • 125 g gluten-free flour
  • 20 g cocoa powder
  • 100 g salted peanuts roughly chopped

Instructions

Caramel

  • First make the caramel by pouring the caster sugar into an even layer into a medium sized saucepan and heat gently. Do not stir but shake the pan around occasionally to melt the sugar evenly.
  • When just melted and turning a golden brown, pour in the whipping cream. It will bubble up so be careful. Then add the cubed butter and stir it all together.
  • Once it has melted into a smooth caramel remove from the heat. Pour into a heat resistant container and place in the fridge to cool for a couple of hours.

Brownies

  • Pre-heat the oven to 160°C and line and grease a 20cm square cake tin.
  • Melt the chocolate with the butter and caster sugar in a bain marie until the mixture has melted.
  • Remove from the heat and let stand for 5 minutes.
  • Add the eggs one at a time, mixing in well.
  • In a separate bowl sift together the flour and cocoa powder and fold into the chocolate batter.
  • Add 70g of the salted peanuts.
  • Pour into the cake tin.
  • Drop heaped teaspoons of caramel evenly into the brownie batter.
  • Scatter over the remaining 30g of peanuts.
  • Bake for 35 minutes until there is still a wobble in the centre of the brownies.
  • Remove from the oven.
  • Leave to cool to room temperature then place in the fridge for 4 hours before removing from the tin and cutting into 16 squares.

Nutrition

Calories: 343kcal | Carbohydrates: 33g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 48mg | Potassium: 139mg | Fiber: 2g | Sugar: 25g | Vitamin A: 450IU | Calcium: 28mg | Iron: 1.3mg