Tuesdays with Dorie: Caramel-Peanut-Topped Brownie Cake

October 7, 2008 at 5:11 am | Posted in cakes & tortes, groups, sweet things, tuesdays with dorie | 63 Comments

caramel-peanut-topped brownie cake

My blog buddy Tammy of Wee Treats by Tammy picked a winning recipe for this week’s TWD–Dorie’s Caramel-Peanut-Topped Brownie Cake.  These are three good things that go well together, let me tell you!

Although it’s called a “brownie cake,” it’s not as dense and fudgy as a brownie.  It definitely has a cake-like crumb, but is quite moist.  (Mine dipped a little in the center as it cooled, but Dorie suggests that that’s normal.)  I’m running a little low on vanilla extract, and trying to save my last few drops for something where it’s really needed.  Here I replaced it with a sprinkle of instant espresso and a splash of Kahlua added to the warm melted chocolate and butter.  I often put espresso powder in my brownies, so hey, why not here? 

You can probably tell from the top picture that I made a half-recipe (a 6-incher).  I made even less caramel…I figured 1/3 of the full amount was all I’d really need.  Rather than pour the caramel-peanut sauce over the whole cake, I spooned it over the cut slices.  That way I could easily (and cleanly) wrap and save the remaining cake overnight.

caramel-peanut-topped brownie cake

Sweet and salty, this has all the flavors of a yummy candy bar!  For the recipe, look in Baking: From My Home to Yours by Dorie Greenspan or read Tammy’s post.  Don’t forget to check out the TWD Blogroll to see what over 250 other people had to say!

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  1. Absolutely beautiful pictures! The cake looks divine!

  2. wow these look so goey and chocolatey 🙂 my favourites

  3. Holy yum!!

  4. wow, that looks amazing Steph! thanks for making my choice – gorgeous as always!!

    Tammy :0)

  5. A tasty rich cake and a great pic!

  6. Luscious!
    I have to admit… even if I’m a sugar bug, this was terribly sweet, I found.
    Beautiful pics, as usual!

  7. Wow, you’ve made this cake look really incredible. Very nice.

  8. Sounds wonderful! I thought about adding espresso powder, but didn’t. I kind of wish I had. I like the idea of adding the topping to individual pieces, too.

  9. Des photos absolument décadentes !!

  10. Yummy! I should have had mine with the ice cream..great idea. As always, lovely photos!

  11. This looks so beautiful and delicious! I love that you added Kahlua and instant espresso- what a wonderful combination!

  12. It looks decadent and marvelous! Smart choice to serve the caramel/peanut sauce only on the cut portions, we had a caramel flood!

  13. I definitely went with some espresso powder in mine too – always a good thing with chocolate. Spooning the caramel over each slice was a good idea though, cutting through the peanuts and caramel on top was a little difficult! Such a pretty cake.

  14. Mmmmm. I hadn’t thought of topping each slice. Good idea!

  15. Oh wicked one!

  16. oohhh Kahlua sounds fabulous for this recipe. NICE. Good idea about topping each slice to save the other slices for later. I’ll have to remember that next time I make it. Luckily when I made the cake it was all eaten up! HAHA
    Clara @ iheartfood4thought

  17. OMG, that second picture is total food porn!!! The coffee additions sound wonderful…beautiful job Steph!

    Linda
    http://tendercrumb.blogspot.com/

  18. Loving those pics and I am glad you were creative with the vanilla extract replacements. Excellent job! Whoo hoo! 😛

  19. You cake looks so perfect! And great idea on leaving the topping off. I topped mine and now it’s a big mess in the fridge. Still yummy though!

  20. i have been so so so craving brownies this past week. but this cake version will certainly fit the need, especially with drool worthy peanut caramel on top!

  21. I am loving your interpretation of the recipe this week. Kahlua and espresso, delicious! Your pictures just made me gain another ten pounds by the way! I did a white chocolate version in order to please my chocolate hating husband…I know, he’s crazy!

  22. Looks delish and I love your substitution for the vanilla!

  23. What a great idea not putting the carmel sauce on so you can wrap up the cake 🙂 This is my first week with TWD so I will be making this today. I hope mine comes out as good as yours!

  24. I accidentally filled my little cake tins up too much and they souffled as they cooked! Which meant that when I took them out, they sunk in the middle quite a lot 😦 Oh well.. lucky for the peanut and caramel topping!

  25. Steph, both of us were on the same track with not getting committed to finishing off the cake too soon. I will miss you on this side of the equator. I gave you an award you can have a look on my blog.

  26. I almost didn’t top mine until the last minute, but my caramel had other plans.

  27. Seriously, could your cake be any more perfect? Wow, it looks fantastic! Mine “dipped” a lot more than that! 🙂

  28. I love kahlua. What a great idea. I have caramel envy – mine was a disaster. Great job!

  29. that looks perfect

  30. Your brownie cake looks great! I agree that it is easier to keep the cake in the fridge by separating the cake and the caramel, that’s what I did too!

  31. Seriously. How do you do it? I absolutely love the espresso powder and kahlua sub and your photos. are. gorgeous. I mean, seriously.

  32. You really do have beautiful photos and all of your food looks amazing too. Very nice presentation. This was my first TWD baking experience so it’s fun to see what other people have done. I can’t wait for next Tuesday!

  33. Yours really looks great!!

  34. thanks! This looks so good!!! I love brownies!

  35. Your mini cake is gorgeous! I have to agree – my cake was more cake-like than brownie-like. But good nonetheless! Love your photos.

  36. Your cake looks AMAZING. Glad to know the reduced recipe for cake and topping worked – and Kahlua – yum!

  37. The kahlua sounds wonderful and that last picture is absolutely scrumptious! Yum!

  38. I am so so hungry right now its not funny!! The cake looks crazy yummy! The caramel and nuts look….oh…my god *drool*….
    Hehe and Marie, I thought my boyfriend was the only one who loved white chocolate and hated the real deal…. hehe ….
    these pics are driving me crazy! I need some cake now!!

  39. The ice cream along with it just takes it over the top. Great job!

    Em
    http://TheRepressedPastryChef.com

  40. I halved the recipe too, but I didn’t find mine particularly moist. Maybe I over-baked mine.

  41. Goodness does your cake look good or what…I must get a new camera..do you have a super fancy one? Your photos always look wonderful. Great job on the cake! I thought it tasted delish..I used a fudge topping with pecans in it.

  42. I absolutely love your photos! Looks like yours turned out wonderfully delicious!

  43. Could that be any more decadent?! Looks Delicious.

  44. I didn’t pour it all over the cake, either. I thought it would be easier to save caramel free. Your pictures are wonderful!

  45. You’re right about it tasting like a candy bar! It took me a while to figure out why this tasted so familiar before I realized that it was essentially a homemade, cakey Snickers.

  46. I loved the texture of this cake and was so pleased it wasn’t a heavy brownie. Until you mentioned adding espresso powder to your cake I had completely forgotten I tossed in a tablespoon of dark rum to my cake batter. I am looking forward to seeing your future spice-ups as you draw down your inventory in preparation for your move. I made next week’s biscotti and added a garam masala spice mix that was wonderful.

  47. Yes, definately a candy bar 😉 Reminded me of Dorie’s snickery squares. Great job!

  48. Your cake looks delicious!

  49. yum, it looks delicious!! great idea to portion out the caramel, mine just all slid off the side of the cake 😉

  50. I wish I would have added espresso powder! That would have been fantastic!

    Cherie
    Giveaways on my blog!
    http:www.craftyjuicebroker.wordpress.com

    Sale in my Etsy Store!
    http:www.craftyjuicebroker.etsy.com

  51. You know, I’ve made this recipe before, and it did not look nearly as good as yours does. I think spooning the caramel and peanuts on each slice makes a huge difference.

  52. I am positively jealous of your photos! I like the idea of spooning the caramel over individual slices – the first slice I cut of mine resulted in caramel oozing and puddling on the serving tray. I wouldn’t object to that except that it meant the caramel wasn’t on top of the cake anymore!

  53. your mini version looks so perfect! great idea spooning the topping over the cut slices…it was a bit messy otherwise

  54. Now I wish I had added the coffee to my cake. I think it would have tasted fabulous! I love the ice cream with it and the idea to pour the sauce over each slice is a smart one. Great job on this!

  55. Espresso and Kahlua sound like great substitutions. Your cake looks delicious, as usual!

  56. Holy crap! Your pictures are driving me mad!!! 😛

  57. mhmm i love peanuts and chocolate together. that looks DIVINE! it reminds me of this peanut butter cake i made ones. i poked holes in the top and poured a chocolate peanut sauce over it. TO DIE FOR!

  58. Just wanted you to know that I love your recipes and I nominated you for an award on my blog!

  59. Great idea to add the topping on the slices. Especially if it’s not going to be eaten all at once. Your cake looks absolutely delicious!

  60. Looks gorgeous:-)
    X M

  61. Ohhh your’s looks absolutely delicious!

  62. I almost put my biscotti in a jar just like that for pictures! It looks like yours came out perfectly. Yum!

  63. Sorry – my comment went to the wrong post! 🙂


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