Ingredients
Scale
- 1 ½ cups (187.5 g) all-purpose flour 🌾
- 1 tablespoon cornstarch 🌽
- ⅓ cup (39 g) Dutch-processed cocoa powder 🍫
- ½ teaspoon baking powder 🧂
- ¼ teaspoon kosher salt 🧂
- 4 large eggs, room temperature 🥚
- 2 cups (400 g) granulated sugar 🍚
- ¾ cup (170 g) unsalted butter, softened 🧈
- 2 teaspoons vanilla extract 🌿
- ¼ cup (½ stick / 56–59 g) unsalted butter (for nougat) 🧈
- 1 cup (200 g) granulated sugar (for nougat) 🍚
- ¼ cup (59–60 g) heavy whipping cream (for nougat) 🥛
- ¼ cup (64.5 g) creamy peanut butter 🥜
- 1 jar (7 ounces) marshmallow fluff 🍯
- 1 teaspoon vanilla extract (for nougat) 🌿
- 2 cups (≈292 g) salted peanuts 🥜
- 1 bag (11 ounces) caramel bits (for caramel) 🍬
- ¼ cup (59–60 g) heavy whipping cream (for caramel) 🥛
- 2 cups (364 g) milk chocolate chips (for topping) 🍫
- 1 teaspoon vegetable oil (to gloss chocolate) 🛢️
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl whisk together flour, cornstarch, Dutch-process cocoa, baking powder and salt until evenly combined.
- In the bowl of a stand mixer (or with a hand mixer) beat the eggs, granulated sugar, softened butter and vanilla on medium speed until light and fluffy, about 2–3 minutes.
- With the mixer off, add the dry ingredients and mix on low just until combined and no flour streaks remain. Do not overmix.
- Pour batter into the prepared pan and smooth the top. Bake 30–35 minutes, until the edges look set but the center remains slightly shiny for a fudgy texture. Remove from oven and let cool to room temperature.
- Once cooled, chill the brownie base in the refrigerator for about 2 hours so the top firms before adding the nougat layer.
- Make the nougat: in a medium saucepan over medium heat combine ¼ cup butter, 1 cup sugar and ¼ cup heavy cream. Stir occasionally until it comes to a boil.
- Let the mixture boil undisturbed until it reaches about 246°F (119°C) on a candy thermometer, roughly 5–7 minutes. Remove from heat and immediately stir in the peanut butter, marshmallow fluff and 1 teaspoon vanilla until smooth.
- Pour the warm nougat evenly over the chilled brownie base. Scatter the salted peanuts over the nougat and gently press them in so they adhere. Return pan to the refrigerator or freezer to firm while you prepare the caramel.
- Make the caramel: place caramel bits and ¼ cup heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth (about 1–2 minutes).
- Pour the warm caramel evenly over the nougat and peanut layer. Chill for about 5 minutes so the caramel firms slightly.
- Prepare the chocolate layer: combine milk chocolate chips and 1 teaspoon vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and glossy (about 1–2 minutes).
- Pour the melted chocolate over the set caramel and spread evenly with an offset spatula to cover completely. Return to the refrigerator and chill 15–20 minutes, or until the chocolate is fully set and shiny.
- Using the parchment overhang, lift the slab from the pan and transfer to a cutting board. Slice into squares and serve slightly cooled. Store leftovers refrigerated in an airtight container.