Peanut Butter Caramel Brownie Recipe
This brownie is truly special. As it bakes it souffles and then as it cools, it falls. This allows you to have a crackly, delicious top layer. By adding the caramel sauce, you’re bringing caramelized nuttiness into the mix. Just when you thought it couldn’t get better - they age perfectly! Whether you put them in the freezer or just eat them at room temperature the next day. It’s almost like they get better with time, which is super rare for a baked good!
Peanut Butter Caramel Brownie Recipe
Prep: 15 minutes
Baking: 45-55 minutes
Yield: 12 brownies
Ingredients
11 tbsp Butter, room temperature
1 cup, Brown Sugar
2 Eggs
1 tsp Vanilla Paste
1/2 cup Flour
1/4 tsp Salt
1 tsp Baking Soda
2/3 cup Semi-Sweet Chocolate, divided. 1/3 melted, 1/3 for mix-in
1/3 cup Milk Chocolate Chips
1/3 cup Peanut Butter Caramel Sauce
Directions
Preheat oven to 325F. Line a 9x9 pan with parchment paper.
Whisk together flour, salt, and baking soda in a small bowl and set aside. Cream butter and sugar together on medium speed in an electric mixer with the paddle attachment until light and fluffy. Add one egg at a time with the vanilla paste, making sure to stop and scrape down the sides of the bowl before adding the next.
Add the flour mixture, making sure to scrape down the sides of the bowl and then add the melted chocolate. Scrape down the sides and fold in the remaining 1/3 cup chocolate chips.
Pipe peanut butter caramel sauce into a checkerboard pattern, using a toothpick (or similar) to swirl the caramel.
Bake for 45-55 minutes. This brownie souffles and then falls, creating amazing textures - but it does look pretty crazy!
