Be 'wiched Ultimate Fudgy Peanut Butter Caramel Brownies (US) Recipe

Ingredients

Caramel:
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
Brownies:
10 ounces bittersweet chocolate, chopped coarse
4 ounces unsweetened chocolate, chopped coarse
16 tablespoons (1 stick) unsalted butter
6 tablespoons Dutch-processed cocoa powder
2 tablespoon instant espresso or instant coffee
2 1/2 cup (8 3/4 ounces) sugar
6 large eggs
4 teaspoons vanilla
1 teaspoon salt
2 cup (5 ounces) all-purpose flour

Preparation

Step 1

Caramel:
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.

Brownies:
Adjust oven rack to the middle position and heat the oven to 350 degrees. Line the muffin tins with tin foil and spray lightly to prevent sticking. Melt the chocolates, butter, espresso powder and cocoa together in a bowl over simmering water, stirring often. Let the mixture cool slightly.

In a large bowl, whisk the sugar, eggs, vanilla, and salt together. Whisk in the melted chocolate mixture until combined. Stir in the flour until just incorporated.
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 18 minutes (start checking at 12 minutes for doneness). 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.