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June 22, 2009

The first time I made this cake it was perfect!  (I also didn’t have a 3 year old helper standing next to me on a dining room chair..according to her we were baking “scrumble pie”)  The original recipe calls for chopped bittersweet chocolate, which I didn’t have this time so instead substituted cocoa and a bit of extra butter.  The store i went to was also OUT of heavy cream so I used half and half in the caramel…so it wasn’t perfect, but it tasted good and it looked pretty! 

June 056Thank you Dorie for this yummy recipe! 

Adapted from the book “Baking,  from my home to yours” by Dorie Greenspan

Caramel Peanut Topped Brownie Cake

For the Brownie

  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter
  • 5 ounces chopped bittersweet chocolate *i substituted 3 tbsp butter and 9 tbsp cocoa*
  • 3 large eggs
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 3 tbsp light corn syrup
  • 1/2 tsp vanilla extract

Preheat oven to 350 degrees.  Butter and ine a 10″ springform pan with parchment. 

Melt the butter over a double boiler (or for an easy way out microwave it! shh I won’t tell anyone)   Add the chocolate and stir until everything is melted and combined. 

In a seperate bowl, mix the eggs and sugars together.  Add corn syrup and vanilla.   Combine with the chocolate mixture.

Stir in dry ingredients and pour into prepared pan.  Bake for 25-35 minutes or until pick inserted in the middle comes out clean.

Let cake cool for 15 minutes then remove the outer part of the pan.  Continue to let cake cool to room temp.  Once cool, invert cake remove the parchment and return it back to the springform pan.

For caramel peanut topping:

  • 2 cups sugar
  • 1/2 cup water
  • 1 1/2 tbsp light corn syrup
  • 2/3 cup heavy cream
  • 2 tbsp butter (room temp)
  • 2 cups salted peanuts *dry roasted are my favorite*

Put sugar, water and corn syrup in a pot over medium high heat and stir until everything’s combined.  Let it come to a boil and DO NOT STIR.  Boil the syrup until it turns Amber ( how dark you like it is up to you…once it begins to turn amber it burns very quickly though)  This took between 10 and 15 minutes for me but it depends on the size of your pot and how hot your element gets.

Turn heat to low and carefully add cream and butter, It will splatter and bubble like crazy!  Once it’s calmed down, stir it until it’s smooth and remove from the heat.  Add peanuts and transfer to a pyrex measuring cup.  

Scoop peanuts out of caramel with a slotted spoon and top the cake with a thick layer of caramel coated peanuts.  Finish it up with a layer of leftover caramel. 

June 057 

Let the cake set up for about 30 minutes.

Run a warm knife between the cake and the pan.   Remove the outer part of the pan (again)  


June 060June 062 




One Comment leave one →
  1. June 22, 2009 8:35 pm

    This cake looks scrum-diddlie-umptious!

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