Peanut Butter Caramel Swirled Brownies

Name: Peanut Butter Caramel Swirled Brownies
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 24
Cuisine: American
Ingredients: 57 grams bittersweet chocolate, coarsely chopped, plus 4 ounces; 110 grams packed light brown muscavado sugar; 110 grams packed light brown muscavado sugar; 1 Tbsp corn syrup; 4 larges eggs; 1 teaspoon espresso powder; 300 grams granulated sugar; 119 milliliters heavy cream; 0 teaspoons fine salt; 1 pinch Pinch sea salt; 129 grams smooth peanut butter; 50 grams sugar; 125 grams unbleached all-purpose flour; 227 grams (2 sticks) unsalted butter, cut into chunks; 170 grams high-quality unsweetened chocolate, coarsely chopped; 0 teaspoons vanilla extract; 2 teaspoons pure vanilla extract; 59 milliliters water

Peanut Butter Caramel Swirled Brownies is an American dessert. One serving contains 274 calories, 4g of protein, and 18g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have eggs, brown muscavado sugar, espresso powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.

Instructions

Watch how to make this recipe.

Bring the cream to a simmer over low heat in a small saucepan.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute.

Ingredients you will need

Cream

Sugar

Water

Equipment you will use

Sauce Pan

Whisk

Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth.

Ingredients you will need

Vanilla Extract

Peanut Butter

Corn Syrup

Sea Salt

Equipment you will use

Whisk

Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.

Equipment you will use

Bowl

Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water.

Ingredients you will need

Bittersweet Chocolate

Unsweetened Baking Chocolate

Instant Espresso

Butter

Water

Equipment you will use

Bowl

Pot

Let the chocolate melt over low heat, stirring frequently until smooth.

Ingredients you will need

Chocolate

Remove from the heat and let cool slightly, about 5 minutes.

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

Ingredients you will need

Vanilla

Egg

Salt

Equipment you will use

Whisk

Bowl

Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.

Ingredients you will need

Bittersweet Chocolate

Chocolate

All Purpose Flour

Equipment you will use

Whisk

Bowl

Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.

Ingredients you will need

Peanut Butter

Caramel

Butter

Equipment you will use

Butter Knife

Frying Pan

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. 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).

Equipment you will use

Toothpicks

Oven

Frying Pan

Transfer the pan to a wire rack to cool completely.

Equipment you will use

Wire Rack

Frying Pan

For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (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.)

Equipment you will use

Cutting Board

Knife

Aluminum Foil

Frying Pan

Equipment

Ingredients

Servings:

57grams

bittersweet chocolate, coarsely chopped, plus 4 ounces 110grams

packed light brown muscavado sugar 110grams

packed light brown muscavado sugar 1Tbsp

corn syrup 4larges

eggs 1teaspoon

espresso powder 300grams

granulated sugar 119milliliters

heavy cream 0teaspoons

fine salt 1pinch

Pinch sea salt 129grams

smooth peanut butter 50grams

sugar 125grams

unbleached all-purpose flour 227grams

(2 sticks) unsalted butter, cut into chunks 170grams

high-quality unsweetened chocolate, coarsely chopped 0teaspoons

vanilla extract 2teaspoons

pure vanilla extract 59milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Brownies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Medici Ermete Concerto Lambrusco Reggiano. Reviewers quite like it with a 5 out of 5 star rating and a price of about 23 dollars per bottle.