Dessert: Dark-Chocolate Brownies with Caramel and Salted Peanuts

A mix of salty peanuts and sweet caramel, plus dark chocolate, kicks brownies up a notch," says their creator Jodi Mongin, of Orlando, Florida.

This recipe includes superfoods such as:

Nuts

Health benefits of Dark-Chocolate Brownies with Caramel and Salted Peanuts

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 stick unsalted butter
10 oz. chewy caramels (preferably Werther’s)
1/3 c. all-purpose flour
1/4 c. unsweetened cocoa
7 oz. bittersweet (at least 60 percent) chocolate
3/4 c. granulated sugar
3/4 c. light-brown sugar
4 large eggs
1 tsp. vanilla extract
1/4 tsp. salt
1 c. salted roasted peanuts

Instructions

Line the bottom of a 9-inch square baking pan with parchment paper. Butter paper and sides of pan. Place caramels, flour, and cocoa in a medium bowl and toss to combine. Set aside.
In a double boiler set over simmering water, melt butter. Add chocolate and stir until melted. Remove from heat and let cool, about 10 minutes.
Meanwhile, preheat oven to 350 degrees F. In a large bowl, whisk together sugars, eggs, vanilla, and salt until very thick, about 3 minutes. Stir in chocolate mixture. Stir in reserved caramel mixture and peanuts, mixing until just combined.
Spread brownie batter in prepared pan. Bake for 30 minutes. Transfer to a wire rack and cool in pan. Refrigerate brownies until chilled, 3 to 4 hours, before cutting into squares.

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