I’ve been dreaming up these for a while. What’s not to love about the combo of peanut butter, chocolate, caramel, and something salty like pretzels. I found a few recipes that had similar ideas but used a brownie box mix (no thank you). These will have you salivating while they bake. The house will smell amazing!
This recipe yields 16 brownies
Caramel Drizzle Ingredients : (there will be 1 cup remaining for another baking adventure) the good news is the sauce refrigerated well.
1 cups of brown sugar
2.5 TB unsalted butter
1/4 cup and 1 tb of heavy cream
1 tsp of pure vanilla
Peanut Butter Swirl Ingredients:
1/2 cup Crunchy Peanut butter
1/4 cup powdered sugar
1 TB butter (unsalted and softened)
1/2 tsp pure vanilla extract
Brownie Batter Ingredients:
3 large eggs
3/4 cup Whole Wheat Pastry flour
1 cup crushed pretzels (10-12 pretzel rods)
1 cup raw sugar
1 tsp vanilla extract
6 oz of semi sweet (46% cacao) guittard chocolate chips (about one cup or half the bag)
1/4 tsp kosher salt
1/4 tsp baking powder
1/2 cup of canola oil
4 TB unsalted butter
Predirections:
Line an 9 by 9 inch baking pan with foil and spray with cooking spray to coat well and prevent sticking. Preheat oven to 325 degrees.
Directions:
- Food process 10 to 12 pretzel rods. Pulse the pretzels until you reach desired consistency. You will want some large chunks but mostly small pieces. Set aside in small vessel.
2. In as standing mixer place all the peanut butter swirl ingredients together. Using paddle attachment beat on medium high speed until light and fluffy. Set aside.
3. Microwave the chocolate and butter together in a microwaveable safe bowl. Microwave in 30 second intervals stir after each interval. Continue until there are no sign of unmelted chunks and this consistency is smooth and glossy.
4. Add canola oil to melted chocolate and stir. Using the food processor (honestly why dirty another bowl). ***Make sure to swap out the metal blade for the plastic blade. **Pour melted chocolate chocolate mixture, vanilla, eggs, sugar, salt, baking soda, & flour into to food processor.
5. Pulse to mix ingredients together. Do not just turn on the food processor use the pulse mechanism.
6.Scrap down sides occasionally using rubber spatula. Pulse until all ingredients are incorporated and no dry residue remains.
7. Fold in pretzel crumbs. Or just pulse 3 to 4 times.
8. Pour batter into prepared 9 by 9 dish. Using a rubber spatula to remove all residue from processor.
9. Spread batter out evenly in pan. And add peanut butter in globs evenly in about 5 -6 different areas (as pictured below).
10. Using a knif swirl peanut butter, try not to over mix or your design will not turn out as planned.
11. Bake for 22-24 minutes and rotate pan half way and bake for another 22-24 minutes or until toothpick comes out clean. Total bake time 44-48 minutes.
In the meantime prepare the caramel sauce.Place the sugar in an even layer over the bottom of a heavy 2 quart nonstick saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. Just keep whisking and as it continues to cook, the sugar will melt back down. Keep cooking until temperature reaches 350 degrees. Once temperature reached add butter, once the butter is melted gently pour in the heavy cream and whisk until combined. Remove from heat and add in the vanilla, stir to incorporate. Allow sauce cool for 10 minutes off heat and this will provide time for the sauce to thicken.
Let brownies cool on wire rack prior to drizzling the caramel. Place caramel in Wilton squeeze bottle and drizzle until your heart is content.
Fyi these will bring everyone to the kitchen. My husband hovered over me until he could have one (until I snapped enough photos).
Enjoy!
