Peanut Butter Caramel Swirl Brownies

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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!

Peanut Butter Caramel Swirled Brownies

Peanut Butter Caramel sauce – compliments of Bobby Flay
Brownie batter – adapted from
Caramel Sauce
1/2 cup heavy cream
1/4 cup sugar

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. 

Brownie Batter
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
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.


  1. says

    I remember seeing this Throwdown on TV. Everything compliments each other, plus you had me at chocolate and peanut butter. 😉

    I've seen the chocolate with sea salt at the store. Going to have to pick it up next time to try it out!

  2. says

    Okay that caramel peanut butter sauce sounds perfect (how to you resist eating it straight out of the pan?) I will have to grab a bar of that chocolate, the salt sounds amazing and now I want brownies!

  3. says

    So,I just commented on and went through your 'Quinoa Salad with Mango, Black Beans, and Cilantro Lime Dressing' recipe,and saw the link to this recipe appear on the right – there was no reason why would not I visit it!And there is no reason why these will not taste heavenly!Absolutely wonderful recipe,I love brownies,and with caramel,even better!
    P.S. Sharing this with my twitter followers!

  4. says

    Hi!I visited this recipe September last year,and dropped by to let you know I made these!
    Very nice,adding bits of Lindt to the brownie batter made it even more chocolaty.
    I had some leftover Peanut Butter Caramel Sauce,so I diluted it with a little cream the next day(Since it had become much more thicker by then) and heated it,poured it over some vanilla ice-cream and made myself Brownie A La Mode – Heaven on a plate!

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