Peanut Butter Caramel Swirled Brownies

If you’re a fan of fudgy brownies, this recipe is for you. I think (hopefully?) you can even see that from the pictures. The brownies are super rich and chocolatey, a small square will absolutely satisfy any chocolate craving you might have. They’d be fantastic all on their own, but the swirl of peanut butter caramel sauce running throughout really takes them over the top.

By Tracey

Peanut Butter Caramel Swirled Brownies

adapted from Bobby Flay

Ingredients:

1 cup (2 stick) unsalted butter, cut into 8 pieces

6 oz unsweetened chocolate, finely chopped

2 oz bittersweet chocolate, finely chopped

1 teaspoon instant espresso powder

4 large eggs, at room temperature

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour

peanut butter caramel sauce (cooled to room temperature)

Directions:

Preheat oven to 325 degrees F. Line a 13×9-inch baking pan with aluminum foil, leaving an overhang on opposite sides to lift the brownies out afterward. Spray the foil and pan with nonstick cooking spray.

Add the butter, unsweetened chocolate, bittersweet chocolate, and espresso powder to a microwave-safe bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the chocolate and butter are both melted and the mixture is smooth. Set aside to cool slightly.

Whisk the eggs, both sugars, the vanilla, and the salt together in a large bowl. Add the slightly cooled chocolate mixture and whisk until combined. Switch to a rubber spatula or wooden spoon, and stir in the flour just until combined (the batter will be thick).

Transfer half of the batter to the prepared pan and spread in an even layer. Dollop half of the peanut butter caramel sauce over the top then cover with the rest of the brownie batter. Spread the brownie batter to cover the caramel the best you can (it’s fine if it’s not perfect). Dollop the other half of the peanut butter caramel sauce over the brownie batter then use a thin knife to swirl the batter and peanut butter caramel together.

Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. (Don’t wait until the toothpick comes out clean – the brownies will be overcooked at that point!) Remove the pan to a wire rack and allow the brownies to cool completely.

Once cool, cover the pan and refrigerate for about an hour (this isn’t strictly necessary, but will make it much easier to cut the brownies). Using the foil “handles” lift the brownies out of the pan and cut into squares for serving. Store in an airtight container at room temperature.

More Recipe: Perfect Chocolate Chip Cookie, Double Chocolate Chunk Cookies