Peanut Butter Caramel Swirled Brownies
1/4 cup water
1/2 cup smooth peanut butter
1 tablespoon corn syrup
Pinch sea salt
1/8 teaspoon vanilla extract
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.
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1-3.5 oz Lindt Dark Chocolate Bar with Sea Salt, broken into pieces
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.