The Ultimate Brownies with Peanut Butter & Caramel Swirls

The Ultimate Brownies with Peanut Butter and Caramel Swirls

Ultimate I say!  These brownies have everything I love in a brownie all rolled into one.  I’ve mentioned before my new favorite ingredient being espresso powder, well yeah I had to put it in some brownies and I didn’t stop there! There’s also chunky peanut butter and dulce de leche caramel.  Are you drooling yet?  Well wipe your chin and get in the kitchen and whip up a batch of these babies.  You will love them!  I made them at lunch time and shorty after, my kids came through and kindly asked if I had taken pictures yet (The woes of children of a food blogger- don’t eat it all until Mom get’s a picture!)  and when I said yes and turned around they were all gone!  I guess you might say my kids have as big of a sweet tooth as I do.  The caramel adds a wonderful gooey layer plus the salty crunch of peanut butter and the chocolate is enhanced with the espresso powder, it’s just a magical combination kind of like a Snickers bar on steroids.  How could you resist?

The Ultimate Brownies with Peanut Butter and Caramel Swirls


6 tablespoons butter

1/2 cup semi-sweet chocolate chips

1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 teaspoons espresso powder

1/2 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons crunchy peanut butter

1/2 cup dulce de leche caramel

Cooking Directions:

Pre heat oven to 350 degrees.
In a microwave safe bowl, combine butter and chocolate chips and microwave for 30 seconds, stir and microwave for another 30 seconds, stir unti smooth, microwaving more if neccessary.  Stir in sugar, add eggs, vanilla and espresso powder stirring until combined.  Add flour, baking powder and salt and stir until well combined.

Pour half of batter into a greased 8 inch square baking pan.  Using a the tip of a small spoon, dollop all of the peanut butter over batter about an inch apart, repeat with half of caramel.  Use a knife to swirl peanut butter and caramel into brownie batter.  Pour in remaining batter.  Dollop remaining caramel over batter and swirl with a knife.  Bake for 20-25 minutes or until brownies are cooked through and start to pull away from sides of the pan.  Cool slightly before eating.



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