**Post and photos updated to June 2019 from 2017**.
Peanut Butter Caramel Brownies: Rich and fudgy brownies filled with pockets of peanut butter and swirled with homemade caramel sauce. These brownies are very rich and not for the faint of heart. If you like chocolate, peanut butter and caramel, then these are definitely for you!
These are rich and fudgy. Seriously, if you don’t like chocolate, these are not for you.
I use my classic brownie recipe that I use in nearly every brownie recipe on LCB. I love that recipe because they turn out perfect every single time and they are so simple to make.
I have made these using my Rich Cocoa Brownies recipe as well so what base brownie recipe you use is up to you. Both are amazing, the cocoa brownies result in darker and even richer brownies. The photo below is the brownies made with the cocoa brownies to show you that they are still super fudgy but much darker.
You can use any peanut butter in these brownies but I prefer using an all natural 100% peanuts peanut butter. I just prefer the taste, texture and not having all the unnecessary additives in my peanut butter but any brand or style of peanut butter will do.
For the caramel swirl I used my Salted Caramel Sauce recipe but didn’t add the salt. I like that caramel recipe because its easy and pretty much fool proof. You can use store bought caramel if you wish but if you have an extra 5 minutes I recommend making your own.
How to make the brownies
I recommend making the caramel sauce first to allow it to cool to room temperature and ensure your peanut butter is at room temperature if you store yours in the fridge as it’s easier to dollop into the brownies.
Next make the brownies. There really isn’t anything unusual making these brownies. Just ensure you beat the eggs and sugars together well and don’t over mix the flour and cocoa powder.
Next, line a 9″x9″ baking pan with baking paper (I like to use baking paper for ease of getting it out of the tin later) or grease the pan really well with non stick cooking spray.
Finally, add half the brownie mixture to the pan and dollop teaspoon size balls of peanut butter on top. I make little holes in some places of the brownie batter to have some peanut butter dollops lower than others. Pour over the caramel sauce and top with the remaining brownie batter.
Remaking these brownies and updating this post has been a light in the dark during exam times. Others with exams on right now will understand!
I hope you enjoy these Peanut Butter Caramel Brownies and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for more fun baking videos!
Check out the video tutorial for these brownies below.
Rich and fudgy brownies filled with pockets of peanut butter and swirled with homemade caramel sauce.
- 170 g Butter (3/4 Cup)
- 190 g Dark Chocolate
- 1/3 Cup Sugar
- 2/3 Cups Brown Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 Cup All Purpose Flour
- 1/3 Cup Cocoa
- 1/2 Cup White Chocolate Chips
- 1/3 Cup Peanut Butter
- 1/3 Cup Brown Sugar
- 25 g Butter, Melted (2 Tbsp.)
- 2 Tbsp. Milk
- Place the butter and brown sugar in a saucepan on a medium to high heat.
- Once the butter has melted, add the milk and bring to the boil.
- Boil for at least 2 minutes before removing from the heat.
- Allow to cool while you make the brownies.
Preheat the oven to 160°C (325°F) and line a 9"x9" baking tin with baking paper.
Melt the butter and dark chocolate together.
Place the sugar, brown sugar, eggs and vanilla extract in a bowl and beat together until fluffy.
Pour the chocolate mixture into the egg mixture and stir together until smooth.
Mix through the flour, cocoa and white chocolate chips.
- Place 2/3 of the mixture into the prepared tin and using the end of a spoon, create little pockets within the brownie.
- Spoon the peanut butter into the pockets.
- Pour over the caramel sauce and spread evenly.
- Spoon over the remaining brownie and bake for 20-25 minutes. The top and sides should look set will the middle will be a little wobbly.
- Allow to cool completely before slicing.
Best eaten the next day.