Chunky Nut Brownies 2008 Recipe

Name: Chunky Nut Brownies 2008
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup unsalted butter, melted; 1 cup cocoa powder; ¼ cup granulated sugar; ½ cup firmly packed brown sugar; 2 large eggs; 2 teaspoons vanilla; ¼ cup all-purpose flour; ¼ teaspoon salt; 1 cup semi-sweet chocolate chips; 1 cup chopped white chocolate; 1 cup toasted chopped brazil nut; 20 soft caramels, melted

Servings: persons

¾ cup unsalted butter, melted
1 cup cocoa powder
¼ cup granulated sugar
½ cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla
¼ cup all-purpose flour
¼ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup chopped white chocolate
1 cup toasted chopped brazil nut
20 soft caramels, melted

1
Heat oven to 350 degrees.
2
Butter a 9x7 brownie pan, line with parchment or foil and butter that also.
3
In a large bowl whisk together the melted butter, and cocoa until smooth.
4
With electric mixer on low speed, beat in the two sugars until combined.
5
Add in both eggs and the vanilla.
6
Combine until smooth.
7
Whisk in the flour and salt, stir to blend.
8
Fold in the chips, and chopped chocolate along with the toasted chopped nuts.
9
Spread evenly into prepared pan.
10
In a covered bowl melt the caramels in the microwave with two tablespoons water, until smooth .
11
Drizzle the melted caramel over the chocolate brownie batter, and using the tip of knife swirl lightly.
12
Bake 350 oven for 24 to 30 minutes, until edges are set.
13
Don not over bake.
14
Remove from oven to wire rack and cool completely in the pan.

1172

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¾ cup unsalted butter, melted, 1 cup cocoa powder, ¼ cup granulated sugar, ½ cup firmly packed brown sugar, and more.

Yes, Chunky Nut Brownies 2008 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chunky Nut Brownies 2008

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions