Peanut Butter Caramel Swirled Brownies
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
41
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Heavy Cream1 cup
Sugar1 cup
Water1 cup
Smooth Peanut Butter1 tbsp
Corn Syrup1 pinch
Sea Salt1 tsp
Vanilla Extract1 tsp
Espresso Powder4 large
Egg1.5 cups
Granulated Sugar2 tsps
Pure Vanilla Extract1 tsp
Salt (fine)Directions:
1
Watch how to make this recipe
2
Bring the cream to a simmer over low heat in a small saucepan
3
Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown
4
Slowly whisk in the warm cream until smooth and let cook for 1 minute
5
Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth
6
Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes
7
Put a rack in the middle of the oven and preheat the oven to 325 degrees F
8
Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends
9
Spray the foil and pan with nonstick spray
10
Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water
11
Let the chocolate melt over low heat, stirring frequently until smooth
12
Remove from the heat and let cool slightly, about 5 minutes
13
In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth
14
Whisk in the melted chocolate mixture until combined
15
Scrape down the sides of the bowl
16
Beat in the flour in 2 additions (the batter will be thick)
17
Stir in the remaining 4 ounces of chopped bittersweet chocolate
18
Scrape half of the batter into the prepared pan and smooth the top
19
Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter
20
Carefully add the remaining batter and smooth over the caramel
21
Smooth the top and dollop the remaining caramel over the top
22
Use a butter knife to swirl through the batter to get a marbleized effect
23
Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes
24
A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture)
25
Transfer the pan to a wire rack to cool completely
26
For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies
27
Using the foil, lift the brownie slab out of the pan
28
Carefully peel off the foil and put the brownie on a large cutting board
29
With a large sharp knife, cut the brownies into 48 squares
30
(The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks)