Peanut Butter Caramel Brownies


For the peanut butter caramel

  • 1/2 cup heavy cream
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/2 cup smooth peanut butter
  • 1 Tablespoon corn syrup
  • 1/4 teaspoon vanilla
  • pinch salt

For the brownies

  • 2 sticks butter
  • 6 ounces chopped unsweetened chocolate
  • 2 ounces plus 4 ounces chopped bittersweet chocolate
  • 1 teaspoon instant coffee powder
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1 cup flour


  1. So, in a small pan heat the cream over low heat. In another pan, combine the sugar and water. Stir to dissolve and then leave it alone. (You may swirl the pan, but cannot stir or you will get sugar crystals and then you will not get a smooth caramel.) Over high heat, cook until it is an amber color. When you get to the amber color, slowly whisk in the cream and whisk for 1 minute. It will bubble like crazy. Take it off the heat and whisk in the peanut butter, corn syrup, salt and vanilla. Put this mixture in another bowl and let stand for 30 minutes. (I got sidetracked and mine sat for a lot longer than 30 minutes. I just put it back on the heat and it went back to the right consistency.)
  2. Preheat your oven to 325 degrees. Line a 9×13 pan with tin foil and coat with cooking spray. Let the foil hang over the sides so that you can pull it out when it is cool.
  3. In a double boiler, melt the butter, unsweetened chocolate, 2 ounces of bittersweet chocolate and coffee powder. Let it melt over low heat, stirring frequently until it is completely melted. Remove it from the heat and set it aside for about 5 minutes to let it cool.
  4. In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth.
  5. Whisk in the cooled chocolate until combined. Scrape the sides. Beat in the flour in two additions.
  6. Mix in the remaining chocolate pieces.
  7. Pour the brownie batter in the pan.
  8. Take the peanut butter mixture and dollop over the top of the brownie batter.
  9. Using a butter knife, swirl the peanut butter mixture into the brownie mixture.
  10. Bake until the top is set and the sides are pulling away from the pan. About 35 minutes. I would check at 25 minutes and go from there. When the toothpick comes out still a little gooey, they are done. Underbaking is the key to a fudgy brownie. Let them cool completely.


© 2010 Baked Bree. All rights reserved.