1-Let’s dive into the fun part actually making these brownies! Start by preheating your oven to 325°F, which is key for getting that moist, fudgy texture without overcooking. Gather all your ingredients first to keep things smooth and avoid any mid-recipe scrambles, just like I do when I’m baking for a potluck.

2-Whisk together the granulated sugar, light-brown sugar, flour, cocoa powder, and salt in a big bowl until it’s all mixed evenly. Then, stir in the melted unsalted butter until everything is moistened, creating a base that’s rich and chocolatey. Next, mix in the eggs, egg yolk, and vanilla extract to bind it all together into a glossy batter.

3-Pour that batter into a buttered 8×8-inch baking dish and spread it out evenly for perfect slices later. Bake for 28-32 minutes, checking with a toothpick to make sure it comes out without wet batter it’s all about that sweet spot for fudgy goodness. While the brownies cool completely, whip up the frosting by heating the unsalted butter, light-brown sugar, and whole milk in a saucepan until it boils, then stir in the dulce de leche and vanilla.

4-Finishing Touches Whisk in the sifted powdered sugar until blended, and fold in the chopped lightly salted peanuts for that irresistible crunch. Spread the frosting over the cooled brownies and let it set, either in the fridge or at room temperature. This whole process takes about 55 minutes total, with 25 minutes prep and 30 minutes cooking, making it a breeze for busy folks.