Salted Caramel Brownies with Roasted Peanuts

Salted Caramel Brownies with Roasted Peanuts

Salted caramel AND brownies WITH roasted peanuts?! Yes, basically the best kind of snicker brownie you can imagine since the brownies are THE gooeyest, most perfectly chewy, chocolatey, and the BEST there is. Combined with a super quick and easy salted caramel and nutty roasted peanuts, you’re in heaven! They’re filled with deliciousness but also happens to be vegan so you can share a brownie with that odd vegan friend. 😉 I’ll let the gooey, chocolatey, goodness to picture do the rest of the talking. Enjoy!




Salted Caramel Brownies with Roasted Peanuts

They’re the best gooey and ooey brownies made even better with the additon of an easy salted caramel sauce and roasted salted peanuts. An utter dream come true to say the least! They store super well in the fridge, but honestly they will not last that long in a regular house hold. Not to forget, these are vegan, and to make these gluten free and with more “wholesome ingredients” follow this recipe instead. Enjoy!

  • Author: Hanna
  • Yield: 16 brownies 1x




  • 4 tablespoons ground flax seeds
  • 1,25dl strong brewed coffee*
  • 120g butter or margarine, melted
  • 200 g granulated sugar
  • 220 g brown sugar**
  • A splash of vanilla extract or 1 tsp vanilla sugar
  • 120 g plain flour
  • 90g cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 100g roughly chopped chocolate or chocolate chips


  • 6tbsp liquid sweetener of choice***
  • 6 tbsp peanut butter
  • A hearty pinch of salt
  • A splash of vanilla extract or 1 tsp vanilla sugar
  • A large handful of roasted salted peanuts


  1. Preheat the oven to 175ºC / 350ºF
  2. Stir together ground flax seeds and coffee and set aside to thicken.
  3. Prepare a square pan by greasing and lining it with parchment paper. My pan was 18×18 cm / 7×7 inches, which resulted with rather thick brownies.
  4. In a large bowl, mix together the sugars and melted butter/margarine. Stir in the thickened flax seed mixture.
  5. Sift in flour, cocoa, baking powder, and salt. Fold in until it just comes together. Fold in the chocolate.
  6. Make a caramel sauce by stirring together the sweetener, peanut butter, salt, and vanilla.
  7. Transfer the batter to the prepared pan, smooth out. Dollop the caramel sauce on top and create a swirly pattern by running a knife through. Top with the peanuts and press slightly into the batter and caramel.
  8. Bake for 30-35 minutes depending on how thick your brownies are. Let cool before cutting up. Preferably, let cool in room temperature, and let sit in the fridge over night. They get better if they’re allowed to settle and firm up. Enjoy!


*can be subbed for water, but I strongly recommend using coffee for a deeper and more complex chocolate flavour. You won’t taste it!

**I used 100g dark muscovado and 120 brown sugar (farinsocker)

***I used regular light syrup, but maple syrup or most syrups should work.

Keywords: vegan salted caramel brownies, peanut, peanut butter, gluten free, healthy, easy, veganska brownies, nyttiga, recept


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