Brownies with Peanut Butter and Caramel Filling

Name: Brownies with Peanut Butter and Caramel Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chunky peanut butter; ½ cup caramel ice cream topping; 2 tablespoons caramel ice cream topping (or homemade, if youre so inclined); 1 egg; ½ cup heavy cream; ½ cup butter, room temperature; 3 ounces unsweetened chocolate; ¾ cup sifted all-purpose flour; ¼ cup unsweetened cocoa; ½ teaspoon baking powder; ¼ teaspoon salt; ¾ cup firmly-packed brown sugar; ½ cup sugar; 3 extra large eggs, room temperature

Servings: persons

1 cup chunky peanut butter
½ cup caramel ice cream topping
2 tablespoons caramel ice cream topping (or homemade, if youre so inclined)
1 egg
½ cup heavy cream
½ cup butter, room temperature
3 ounces unsweetened chocolate
¾ cup sifted all-purpose flour
¼ cup unsweetened cocoa
½ teaspoon baking powder
¼ teaspoon salt
¾ cup firmly-packed brown sugar
½ cup sugar
3 extra large eggs, room temperature

1
For filling: Combine all ingredients.
2
Cover and refrigerate.
3
For batter: Butter bottom of a 9 inch square baking pan.
4
Melt 1/2 cup butter and chocolate.
5
Cool 15 minutes.
6
Sift together flour, cocoa, baking powder and salt.
7
Beat both sugars and eggs until thick and fluffy.
8
Gently fold in melted chocolate, then dry ingredients.
9
Pour half of batter into prepared pan, smoothing surface.
10
Freeze batter 15 minutes to firm.
11
Position rack in center of oven and preheat to 320F degrees.
12
Form filling into 36, 3/4 inch balls; flatten each ball into a 1 inch circle; arrange atop brownie layer in 6 rows of 6, pressing lightly so circles stick to batter.
13
Spoon remaining brownie batter over.
14
Cover tightly with foil and bake for 20 minutes.
15
Remove foil and continue baking until tester comes out with only a few crumbs attached, about 15-20 more minutes, or until a toothpick inserted in pan comes out with a few moist crumbs attached.
16
Cool completely in pan.
17
Cut into 1 1/2 inch squares.

1395

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup chunky peanut butter, ½ cup caramel ice cream topping, 2 tablespoons caramel ice cream topping (or homemade, if youre so inclined), 1 egg, and more.

Yes, Brownies with Peanut Butter and Caramel Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!