Directions: |
Directions:Melt butter in microwave and set aside to cool slightly.
Sift together all dry ingredients in a large bowl.
In a medium bowl, beat the eggs with the vanilla. Add into the dry ingredients and gently stir.
Pour the melted butter into brownie mixture and mix until just incorporated.
Spread 1/2 of the brownie batter (about 2 cups) into a prepared 9-inch square pan and bake for 10-12 minutes at 350 degrees.
Caramel Sauce
Place caramel bits in a medium saucepan and turn heat to medium-low. Add in milk and stir until all caramel bits are melted (about 5 minutes). Remove from heat and add in vanilla, stir to full incorporate.
When time is up, remove brownie from oven and cover with 1 cup of peanut butter morsels.
Pour caramel sauce over over peanut butter morsels.
Cover caramel sauce with remaining two cups of brownie batter.
Bake for 18-20 minutes, or until edges start to get a little dark.
Remove from oven and allow to cool completely, at least 4 hours.
I mention in the recipe to use a prepared pan. For this recipe specifically, I recommend lining the pan with parchment paper that extends up over the sides. Carmel can be very sticky and unforgiving when washing dishes! Not only does the parchment help you to easily remove the brownies from the pan, but also means there is one less dish to wash.
You are baking one layer of brownie then immediately adding some peanut butter morsels over top, then covering the morsels with hot caramel. (and THEN the remaining uncooked brownie batter) Even though there is a lot of heat there, not all the morsels will melt. I preferred the texture of unmelted morsels, but if you prefer you can melt the morsels first and spread on with an offset spatula.
Make sure that you allow the brownies to cool before cutting. The caramel does need the time to cool so that it may slightly solidify.
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This recipe for Peanut Butter Caramel Brownies is from