Peanut Butter Caramel Swirl Brownies are the best of it all! Fudgy brownies swirled with a peanut butter caramel and baked to perfection. Add to that a little bit of chocolate with sea salt and you have a piece of heaven that you likely will not want to share!
Peanut butter, caramel, chocolate with sea salt. Pure fudgy goodness! That is what these brownies are.
This chocolate is some of the best I have ever had….the dark chocolate with the sea salt…broken up into pieces and stirred into the brownie batter.
The peanut butter caramel sauce, so good I could just eat it with a spoon. It would be really yummy on ice cream too. I’m definitely making the peanut butter caramel sauce again!
The brownies made it to work today. None of them made it home at the end of the day.
Go ahead. I know you want to have one too. They really aren’t hard to make at all. Don’t let making the peanut butter caramel sauce scare you away!
1-3.5 oz Lindt Dark Chocolate Bar with Sea Salt, broken into pieces
Make the Caramel Sauce:
Bring the cream to a simmer over low heat in a small saucepan. 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. When you stir the cream into the caramelized sugar, it will bubble furiously. Don’t let this scare you, just keep stirring. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.
Make the Brownies
Preheat oven to 350. Prepare 9 X 13 pan by lining with tinfoil. Spray tinfoil with cooking spray. set aside.
In medium sized bowl, stir sugar into melted butter. Add eggs, one at a time, mixing until well blended. Add vanilla extract. Set aside.
In separate bowl, combine flour, cocoa powder, salt, and chocolate. Fold into wet ingredients. Pour into 9X13 pan. Drop 8 tablespoons peanut butter caramel on top of brownie batter. Drag knife through batter and caramel to swirl. Bake at 350 for 30 minutes. Cool completely before cutting.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
As an Amazon Associate, I earn from qualifying purchases.