Hi there! Do you want something sweet but healthy? Here’s the perfect recipe just for you to make an over the top brownie that has so many of your favorite ingredients packed into one delicious brownie. Let’s prepare CROPINO peanut butter caramel swirled brownies.
Yield
1 Serve
Prep Time
20 minutes
Cook Time
4 hours(resting)
Total Time
4:20 hours
Ingredients
- 2 tablespoons vegetable oil (or other flavorless oil) for brushing 350g caramel sauce (from a can or jar)
- 80g CROPINO Peanut Butter
- 120g of regular flour
- 75g cocoa powder (unsweetened)
- 1 tsp salt
- 1/2 teaspoon baking powder
- 230g softened unsalted butter
- 300g golden caster sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 200g chocolate chips
Step By Step Process
- Bring the cream to a gentle boil in a small saucepan. Combine the sugar and water and simmer, without stirring, until caramel brown. Allow 1 minute to simmer after slowly whisking in the warm cream. Whisk in the peanut butter, corn syrup, sea salt, and 1/8 teaspoon vanilla extract until smooth. Transfer to a bowl and set aside to cool for 30 minutes, or until thickened at room temperature.
- Preheat the oven to 180°C/350°F/gas mark 4 and set aside. Line a 30x20x5cm (12x8x2in) roasting pan with baking parchment and lightly brush with oil.
- Stir the caramel and CROPINO Peanut Butter together until smooth and pourable. Place aside.
- In a bowl, combine the flour, cocoa powder, salt, and baking powder. With electric beaters or an electric mixer, combine the butter and sugar until frothy. Gradually mix the eggs, followed by the vanilla extract.
- Mix in the chocolate chips after stirring in the flour mixture to form a fairly thick dough.
- Mix in half of the peanut butter caramel into the batter. You’d like to keep some visible swirls. Spread the remaining peanut butter caramel evenly over the prepared tray.
- Bake for 23 to 25 minutes, or until the top is firm but still soft and the edges are puffed and just starting to come away from the sides of the pan. A toothpick placed into the center will still come out mushy. Allow the pan to cool completely on a wire rack.
- Refrigerate the pan for around 20 minutes before cutting the brownies for neatest cuts. Lift the brownie slab off the pan using the foil. Peel off the foil carefully and place the brownie on a large chopping board. Cut the brownies into as many squares you want with a large sharp knife.
- The brownies can be stored in an airtight container at room temperature for up to 3 days; they can also be frozen, carefully wrapped, for up to 2 weeks.
Try this Peanut Butter Caramel Swirled Brownies recipe and let us know your feedback!
