Peanut Butter Caramel Swirled Brownies

Rich, fudgy chocolate brownies layered and swirled with a homemade peanut butter caramel. Chunks of bittersweet chocolate add even more chocolate intensity, while espresso powder deepens the flavor. Slightly underbaking the brownies keeps the centers exceptionally moist and fudgy.

Peanut Butter Carmel Brownies

Yield: 24–48 brownies, depending on size

Prep Time: 55 minutes
Cooling Time: 50 minutes
Cook Time: About 25 minutes

Ingredients:

For the Peanut Butter Caramel:

• ½ cup heavy cream
• ¼ cup granulated sugar
• ¼ cup water
• ½ cup smooth peanut butter
• 1 tablespoon corn syrup
• Pinch of sea salt
• ⅛ teaspoon vanilla extract

For the Brownies:

• 1 cup (2 sticks) unsalted butter, cut into chunks
• 6 ounces high-quality unsweetened chocolate, coarsely chopped
• 2 ounces bittersweet chocolate, coarsely chopped
• 4 ounces bittersweet chocolate, coarsely chopped, divided separately
• 1 teaspoon espresso powder
• 4 large eggs
• 1½ cups granulated sugar
• ½ cup packed light brown muscovado sugar
• 2 teaspoons pure vanilla extract
• ¼ teaspoon fine salt
• 1 cup unbleached all-purpose flour
• Nonstick cooking spray

Instructions:

1. Bring the cream to a simmer over low heat in a small saucepan.
2. In a separate small saucepan, combine the sugar and water. Cook over high heat, without stirring, until the mixture turns amber brown.
3. Slowly whisk the warm cream into the caramel until smooth. Cook for 1 minute.
4. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and ⅛ teaspoon vanilla until smooth.
5. Transfer the peanut butter caramel to a bowl and let cool at room temperature until thickened, about 30 minutes.
6. Position a rack in the center of the oven and preheat to 325°F.
7. Line a 9-by-13-inch baking pan with foil, leaving an overhang at the narrow ends. Spray the foil and pan with nonstick cooking spray.
8. Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a saucepan of simmering water.
9. Melt over low heat, stirring frequently until smooth. Remove from the heat and cool slightly, about 5 minutes.
10. In a large bowl, whisk together the eggs, granulated sugar, muscovado sugar, 2 teaspoons vanilla and salt until smooth.
11. Whisk in the melted chocolate mixture until thoroughly combined.
12. Add the flour in two additions, mixing until incorporated. The batter will be thick.
13. Stir in the remaining 4 ounces chopped bittersweet chocolate.
14. Spread half of the brownie batter evenly in the prepared pan.
15. Using a tablespoon, drop dollops of half the peanut butter caramel over the batter, spacing them about 2 inches apart.
16. Carefully spread the remaining brownie batter over the caramel.
17. Dollop the remaining peanut butter caramel over the top. Run a butter knife through the batter and caramel to create a marbled swirl.
18. Bake for 23–25 minutes, 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. A toothpick inserted into the center should still come out gooey; slightly underbaking is what gives these brownies their fudgy texture.
19. Transfer the pan to a wire rack and cool completely.
20. For the cleanest cuts, refrigerate the brownies for about 20 minutes before slicing.
21. Lift the brownie slab from the pan using the foil overhang. Carefully remove the foil and cut into the desired size.

Tip: These are intentionally very fudgy brownies, so don't wait for a toothpick to come out clean. For especially neat squares, chill them briefly and use a large sharp knife, wiping the blade clean between cuts.

Storage: Store in an airtight container at room temperature for up to 3 days, or wrap well and freeze for up to 2 weeks.

Source: Bobby Flay

Denver High-Altitude Adjustments (5,280 feet):

• Increase the oven temperature from 325°F to 335°F.
• Reduce the granulated sugar slightly, from 1½ cups to 1⅓ cups. Leave the ½ cup muscovado sugar unchanged.
• Add 1 tablespoon water to the brownie batter when adding the melted chocolate mixture.
• Begin checking the brownies at about 21 minutes. They will probably be ready in 21–24 minutes rather than 23–25 minutes.
• Keep Bobby Flay’s visual test for doneness: the top should be set but still soft, the edges should just begin pulling away from the pan, and a toothpick inserted in the center should still be gooey rather than clean.