Peanut butter caramel brownie recipe
Rich and chocolatey with a savoury note of peanuts, this peanut butter brownie recipe is the ultimate sweet treat.
Recipe from Roasting Tray Magic by Sue Quinn, published by Quadrille (£25). Photography © Faith Mason.
Ingredients
- 2 tbsp vegetable oil, or other flavourless oil, for brushing
- 350 g caramel sauce, from a can or jar
- 80 g smooth or crunchy peanut butter, ideally no added sugar
- 120 g plain flour
- 75 g unsweetened cocoa powder
- 1 generous pinch of salt
- 0.5 tsp baking powder
- 230 g unsalted butter, softened
- 300 g golden caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200 g chocolate chips
Details
- Cuisine: American
- Recipe Type: Brownie
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 12
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4. Line a 30x20x5cm (12x8x2in) roasting tray with baking parchment, letting it overhang the sides, and lightly brush with oil.
- Stir the caramel and peanut butter together to make a smooth, pouring consistency. Set aside.
- Whisk the flour, cocoa powder, salt and baking powder together in a bowl. Beat the butter and sugar together with electric beaters or an electric mixer until fluffy. Gradually beat in the eggs then the vanilla extract.
- Stir in the flour mixture to make a very thick batter, then fold in the chocolate chips.
- Add half the peanut butter caramel to the batter and semi-mix it in. You want to retain some visible swirls. Spread out evenly in the prepared tray, then pour the remaining peanut butter caramel on top.
- Bake for about 25 minutes, or until firm to touch. The caramel itself might be a bit gooey but will firm up as it cools.
- Leave in the tray for 10 minutes then use the foil to lift the brownies out onto a chopping board. When cool, cut into 12 large squares.
This recipe is from Roasting Tray Magic by Sue Quinn, published by Quadrille (£25). Photography © Faith Mason.
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