Description
Sinful Samuels Salted Caramel Peanut Brownie Bombs deliver pure chocolate ecstasy in compact spheres of indulgence. Rich fudgy centers wrapped in caramel and peanuts promise an irresistible treat that pulls you into sweet, salty bliss.
Ingredients
Scale
Main Ingredients:
Brownies:
- 3/4 cup cocoa powder
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 6 tablespoons (85 grams) melted butter
Caramel:
- 3/4 cup sugar
- 4 tablespoons (57 grams) butter
- 1/4 cup heavy cream
Chocolate Coating:
- 1 1/2 cups chocolate chips or chopped chocolate
- 1/4 cup chopped salted peanuts
Flavor Enhancers:
- 1 teaspoon vanilla (for brownies)
- 1 teaspoon vanilla (for caramel)
- 3 tablespoons light corn syrup
- 1/4 teaspoon salt (for brownies)
- 1/4 teaspoon salt (for caramel)
Instructions
- Craft the flourless brownie base by creaming sugars and butter until thoroughly blended, then incorporate eggs and vanilla, whisking vigorously for two minutes to achieve a smooth consistency.
- Sift cocoa powder and salt into the wet mixture, gently folding until achieving a uniform texture without overmixing.
- Transfer batter into a greased 8×8 inch pan, spreading evenly, and bake at 350°F for approximately 25 minutes until set but slightly fudgy.
- Meanwhile, create caramel by heating sugar and syrup in a medium saucepan over medium heat, stirring intermittently until reaching a rich amber color.
- Introduce butter to the caramel, stirring until completely melted, then slowly incorporate cream while continuously whisking to prevent clumping.
- Return caramel to heat if any crystallization occurs, stirring until smooth. Add salt and vanilla, then refrigerate until thoroughly chilled.
- Once brownies have cooled slightly but remain warm, slice into squares and delicately transform each piece into a compact sphere.
- Craft a small cavity in each brownie ball’s center, generously filling with the cooled caramel and sealing completely to form round truffles.
- Arrange caramel-filled brownie spheres on a parchment-lined tray and freeze for 20 minutes to solidify.
- Melt chocolate chips in the microwave, stirring every 30 seconds to prevent scorching, then fold in chopped peanuts.
- Carefully immerse each frozen brownie ball into the chocolate-peanut mixture, ensuring complete coverage, and place back on parchment paper.
- Allow chocolates to set either by freezing for rapid hardening or resting at room temperature until firm.
Notes
- Choose high-quality cocoa powder for intense chocolate flavor, ensuring rich and deep brownie taste.
- Soften butter at room temperature before mixing to create smoother, more uniform batter consistency.
- Allow caramel to cool completely before filling brownies to prevent structural breakdown and maintain clean edges.
- Use parchment paper for easy removal and clean handling of delicate chocolate-coated brownie bombs.
- For gluten-free version, confirm cocoa powder is certified gluten-free and replace regular butter with plant-based alternative.
- Experiment with different nut toppings like almonds or pecans for varied texture and flavor profiles.
- Store brownie bombs in airtight container in refrigerator up to 5 days for maximum freshness and taste preservation.
- Freeze uncoated brownie balls for longer storage, adding chocolate coating just before serving for optimal crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 248 kcal
- Sugar: 27 g
- Sodium: 76 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 32 mg