Caramel Peanut Brittle Ganache

Caramel Peanut Brittle Ganache

For the brittle:    

  • ½ cup sugar   
  • 2 tablespoons water    
  • ¼ cup crushed Virginia peanuts (or spiced pepitas for fall version)    
  • Pinch of salt

For the ganache:    

  • ½ cup heavy cream    
  • 4 oz dark chocolate    
  • 1 tablespoon butter    
  • 1 teaspoon sorghum molasses or Virginia honey

Method: 1. Prepare Pan: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.

  1. Melt Chocolate Base: In a small saucepan, melt the chocolate and butter together over low heat. Remove from heat, whisk in sugar and vanilla until glossy and smooth.
  2. Add Eggs: Beat in the eggs one at a time until the batter thickens slightly.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, cornmeal, baking powder, and salt. Gently fold this mixture into the chocolate base until just combined.
  4. Add Peanuts & Spices: Fold in chopped peanuts, cardamom (or cinnamon), and a pinch of smoked salt.
  5. Bake: Pour into the prepared pan and bake for 25–30 minutes, or until the edges are set and the center is slightly soft. Cool completely on a rack.

Make the Caramel Brittle:

  1. Caramel Brittle: In a small saucepan, heat sugar and water over medium heat until amber-colored. Remove from heat and quickly stir in crushed peanuts or pepitas with a pinch of salt. Pour onto a parchment-lined sheet and cool until hardened, then break into small shards.
  1. Ganache: In a saucepan, warm heavy cream until steaming. Pour over chocolate, let stand 2 minutes, then whisk until smooth. Stir in butter and sorghum molassas or honey for sheen and flavor.
  2. 3. Assembly: Spread ganache over cooled brownies, then top with shards of caramel brittle. Allow to set at room temperature before slicing.

Fall Variation: Pumpkin and Pepita Brownie

Add:

  • ⅓ cup pumpkin purée to the chocolate base before adding dry ingredients.    
  • ¼ teaspoon each of nutmeg and clove (in addition to cinnamon).   

Substitute caramel spiced pepita brittle for the peanut brittle. Roasted pepitas tossed in sugar, cayenne, and cinnamon before caramelizing. This autumn version becomes a Virginia harvest brownie, bridging the warmth of pumpkin pie with the indulgence of a European chocolate dessert.