CARAMEL PEANUT BUTTER BROWNIES
These salted Caramel Peanut Butter Brownies could not be more simple to prepare. Everything about this brownie recipe is so addicting!
Provided by Jenny
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. and line a 9 x 13 inch baking dish with parchment paper.
- Prepare brownie mix according to package directions, stir in chocolate chunks and transfer to prepared baking dish. Drizzle with warmed peanut butter and bake for 28-32 minutes, until baked through. Let cool for 30 minutes before drizzling with caramel.
- Place unwrapped caramels into a heat proof bowl and microwave with milk for 30 second intervals until melted and smooth. Drizzle over tops of brownies and sprinkle lightly with salt. Let cool completely then cut into squares to serve.
Nutrition Facts : Calories 173 kcal, Carbohydrate 13 g, Protein 3 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 113 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
PEANUT BUTTER SWIRL BROWNIES
Peanut butter and chocolate are always a delicious duo, but they're extra-special paired in this tempting treat. Even with a sizable collection of brownie recipes, I reach for this one quite often. The marbled look attracts curious tasters...the flavor brings them back for seconds. - Linda Craig, Hay River, Northwest Territories
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars. Add eggs and milk; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well. , In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY, SALTY PEANUTTY CARAMEL BROWNIES
These brownies were inspired by these fantastic chocolate-covered salted caramels sold at Chelsea Market-and salted caramel is all the rages these days. Mixed with crunchy peanuts, these brownies taste like upscale homemade candy bars.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield forty-eight 1 1/2-inch squares
Number Of Ingredients 13
Steps:
- For the caramel: Very lightly grease the inside of a 2-cup glass measuring cup with oil. Combine the granulated sugar and butter in a small deep saucepan. Bring to a simmer over medium heat, stirring frequently. (Don't worry if the mixture looks curdled and then separated-it will come together.) Cook, stirring, until it looks like dark peanut butter, 12 to 15 minutes.
- Meanwhile, bring the heavy cream to a simmer over medium heat in a small saucepan. When the butter mixture is the right color, remove from the heat and slowly and very carefully whisk in the hot cream-it will bubble up and steam, so be careful. Put the pot back over medium heat, bring the mixture back to a simmer and cook about 1 minute. Pour into the prepared measuring cup and cool to room temperature. (The caramel can be made the night before and kept, covered, at room temperature. You can warm it very briefly in a microwave so that it is pourable, but be careful not to overheat. It should not be too loose.)
- For the brownie: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan. Put the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, being careful that the bowl does not touch the water. Stir occasionally with a rubber spatula until smooth.
- Whisk the eggs, sugars and vanilla in a large bowl. Stir the chocolate into the egg mixture using a rubber spatula, and then stir in the flour until just combined. Stir in 1 1/2 cups of the peanuts.
- Pour the batter into the prepared pan. Drizzle the caramel over the top, using a butter knife to swirl it into the batter. Coarsely chop the remaining 1/2 cup peanuts and scatter over the top. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Be sure to insert the toothpick in a spot that does not have too much caramel.
- Place on a cooling rack and, while still slightly warm, run a butter knife between the brownie and the long sides of the pan. Cool completely, about 1 hour.
- When the brownie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the brownie. Place another lightweight cutting board on top, and flip the brownie right-side-up. Slice into 1 1/2-inch squares.
PEANUT BUTTER CARAMEL SWIRLED BROWNIES (BOBBY FLAY)
Another great Bobby Flay recipe! There is an extra 50 minutes of inactive prep time...not included in the prep time. The amount of brownies will depend on the size cut. IMPORTANT: The first 2 ounces of bittersweet chocolate is melted and stirred into the batter. The remaining 4 ounces of bittersweet chocolate is not melted and is stirred into the batter towards the end.
Provided by marisk
Categories Dessert
Time 1h30m
Yield 24-48 brownies
Number Of Ingredients 17
Steps:
- 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. 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.
- 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.
- Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. 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. 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.
- 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.
- 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). Transfer the pan to a wire rack to cool completely.
- 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.).
Nutrition Facts : Calories 259.2, Fat 16.8, SaturatedFat 9.1, Cholesterol 62.4, Sodium 89.6, Carbohydrate 26.8, Fiber 1.6, Sugar 19.6, Protein 4
SWIRLED PEANUT BUTTER CUP BROWNIES
These are the most peanut-buttery brownies you will ever try! You can substitute your favorite homemade brownie recipe for the mix.
Provided by ERICA76
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter.
- Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix.
- Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 31.5 g, Cholesterol 29.2 mg, Fat 20.6 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 5.5 g, Sodium 189.4 mg, Sugar 11 g
CARAMEL SWIRL CHEESECAKE BROWNIES
Peanut butter cheesecake with swirls of caramel topping off a brownie! Prep time includes time in fridge. 1994 Prize winner of the Pillsbury Bake-Off contest
Provided by cookiedog
Categories Bar Cookie
Time 2h45m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 325°F; grease bottom of 13x9-inch pan.
- In large bowl, combine all base ingredients; beat until dough forms. Press lightly in bottom of greased pan.
- In large bowl, combine cream cheese and 1/3 cup peanut butter; beat at low speed until smooth. Add sugar, flour, sour cream and vanilla; beat until blended. Add 2 eggs one at a time, beating just until blended. Pour filling over base.
- In small heavy saucepan, combine caramels and 3 tablespoons whipping cream. Cook and stir over low heat until caramels are melted and mixture is smooth. Drop spoonfuls of caramel sauce randomly over filling. For swirl effect, pull knife through batter in wide curves; turn pan and repeat.
- Bake at 325°F for 35 to 45 minutes or until center is set and edges are light golden brown.
- Cool 30 minutes. Refrigerate 1 hour before serving.
- Just before serving, in small bowl, combine 1/2 cup whipping cream and powdered sugar; beat until stiff peaks form. Pipe whipped cream rosettes or spoon dollops of whipped cream on each serving. Store in refrigerator.
CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES
The best-ever peanut butter-swirled brownies! If you love peanut butter, and you love brownies, you must try these!
Provided by Liz
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h5m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
- Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
- Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
- Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 49.7 g, Cholesterol 50.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 14.8 g, Sodium 73.2 mg, Sugar 34.4 g
More about "peanut butter caramel swirled brownies recipes"
PEANUT BUTTER CARAMEL CREAM CHEESE SWIRL BROWNIES
From cloudykitchen.com
BOBBY FLAY’S PEANUT BUTTER CARAMEL SWIRL BROWNIES
From saltandserenity.com
PEANUT BUTTER CARAMEL BROWNIES - LIGHTS, CAMERA, BAKE!
From lightscamera-bake.com
PEANUT BUTTER CARAMEL BROWNIE RECIPE - LOVEFOOD.COM
From lovefood.com
FUDGY PEANUT BUTTER SWIRL BROWNIES - THE LOOPY WHISK
From theloopywhisk.com
FUDGY PEANUT BUTTER SWIRL BROWNIES - CRAZY FOR CRUST
From crazyforcrust.com
PEANUT BUTTER CARAMEL BROWNIES [+ VIDEO] - OH SWEET …
From ohsweetbasil.com
PEANUT BUTTER CARAMEL SWIRLED BROWNIES RECIPE | BOBBY …
From cookingchanneltv.com
Servings 24-48Total Time 2 hrs 20 minsCategory Dessert
BEST PEANUT BUTTER CARAMEL SWIRLED BROWNIES RECIPES
From foodnetwork.ca
2.7/5 (75)Total Time 1 hr 30 minsServings 24-48
PEANUT BUTTER SWIRL BROWNIES - PILLSBURY BAKING
From pillsburybaking.com
CARAMEL BROWNIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BOBBY FLAY’S PEANUT BUTTER CARAMEL SWIRL BROWNIES
From thetravelinglocavores.com
PEANUT BUTTER SWIRL BROWNIES - JAJA BAKES - JAJABAKES.COM
From jajabakes.com
PEANUT BUTTER CARAMEL SWIRL BROWNIES RECIPE BY - COOKEATSHARE
From cookeatshare.com
PEANUT BUTTER SWIRL BROWNIES – A SUPER FUDGY FUN RECIPE
From seasonedcooks.com
PEANUT BUTTER AND JELLY CEREAL BARS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PEANUT BUTTER CARAMEL BROWNIES - THE BITTER SIDE OF SWEET
From thebittersideofsweet.com
PEANUT BUTTER SWIRL BROWNIES – MY ROI LIST
From myroilist.com
SKINNY PEANUT BUTTER SWIRL BROWNIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MEGA PEANUT BUTTER SWIRL BROWNIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEANUT BUTTER CARAMEL DARK CHOCOLATE SWIRL BROWNIES
EASY PEANUT BUTTER SWIRL BROWNIES - EFFORTLESS FOODIE
From effortlessfoodie.com
PEANUT BUTTER SWIRL BROWNIES RECIPE - RECIPES.NET
From recipes.net
PEANUT BUTTER CARAMEL SWIRLED BROWNIES – RECIPES NETWORK
From recipenet.org
COOKIE BUTTER CARAMEL SWIRLED BROWNIES - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
PEANUT BUTTER CHOCOLATE SWIRL BROWNIES - THE BUSY BAKER
From thebusybaker.ca
PEANUT BUTTER CARAMEL SWIRL BROWNIES - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
PEANUT BUTTER CARAMEL CREAM CHEESE SWIRL BROWNIES - PUNCHFORK
From punchfork.com
PEANUT BUTTER CARAMEL SWIRL BARS - WHAT'S FOR DINNER
From whatsfordinner.com
PEANUT BUTTER CHOCOLATE SWIRL BROWNIES - BAKERS TABLE
From bakerstable.net
BEST CHOCOLATE PEANUT BUTTER SWIRL BROWNIES RECIPE - SWEET …
From sweetmouthjoy.com
PEANUT BUTTER SWIRL BROWNIES - TWO SISTERS
From twosisterscrafting.com
PEANUT BUTTER SWIRL BROWNIES - LOUISE KEATS
From louisekeats.com
PEANUT BUTTER SWIRL BROWNIES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
ULTIMATE PEANUT BUTTER SWIRLED BROWNIES RECIPE | LAND O’LAKES
From landolakes.com
PEANUT BUTTER SWIRL BROWNIES - THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
VEGAN PEANUT BUTTER CARAMEL SWIRL BROWNIES RECIPE - TELEGRAPH
From telegraph.co.uk
EASY PEANUT BUTTER SWIRL BROWNIES RECIPE - CUTEFETTI
From cutefetti.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love