Peanut Butter Caramel Swirled Brownies

This is a recipe by Bobby Flay for Peanut Butter Caramel Swirled Brownies. The name alone is enough to make your mouth water! These brownies came out amazing….they were so moist, fudgy, decadent and rich. We found that, because these brownies were so rich, the most we could eat was two. Usually we can polish off a whole batch in one sitting! The caramel peanut butter sauce was absolutely delicious…we think that the sauce would also be perfect as a topping for ice cream, sliced apples, or pretzels. These brownies are delicious served alone but are even better served warm with a scoop of vanilla ice cream! Also, do not get turned off by this recipe because of all of the steps. It is actually quite simple and the results are worth it. Making your own caramel may seem intimidating but it is really simple and absolutely delicious. It will be hard to go back to boxed brownie mix after trying this recipe.

Ingredients for the peanut butter caramel

1/4 cup water

1/2 cup heavy cream

1/2 cup smooth peanut butter

1/4 cup sugar

1 Tablespoon corn syrup

1/4 teaspoon vanilla

pinch salt

Ingredients for the brownies

2 sticks butter (softened)

6 ounces chopped good quality unsweetened chocolate

2 ounces plus 4 ounces chopped good quality 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

Directions for peanut butter caramel sauce

In a small pan heat the cream over low heat

In another pan (about the same size) combine the sugar and water. Stir to dissolve the sugar and then leave it alone

Cook the sugar/water mixture over HIGH heat until it is an amber color. You can swirl the pan if you want, but do not stir

Slowly whisk in the cream (that has been warmed from step 1) for about one minute. It is normal for it to bubble alot

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

Directions for the brownies

Preheat oven to 325 degrees. Line a 9×13 pan with tin foil and coat with cooking spray.

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. **note** you can also do this in a microwave if you’d like to. Be careful, though…chocolate easily burns!

In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth.

Whisk in the cooled chocolate until combined. Scrape the sides . Beat in the flour in a half cup at a time.

Mix in the remaining chocolate pieces.

Pour the brownie batter in the pan.

Take the peanut butter mixture and dollop over the top of the brownie batter.

Using a butter knife, swirl the peanut butter mixture into the brownie mixture.

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

Refrigerate the pan for 20 minutes.

Cut the brownies into the size that you prefer and serve alone or topped with vanilla ice cream