Description
Espresso Brownies with Peanut Butter Caramel Sauce is a decadent brownie full of espresso with a swirl of peanut butter caramel sauce and a sprinkle of sea salt over top.
Ingredients
Peanut Butter Caramel Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup brown sugar
- 1/2 cup heavy cream
- 2 Tablespoons corn syrup
Espresso Brownies with Peanut Butter Caramel Sauce
- 3 eggs
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 1 1/2 cups granulated sugar
- 5 teaspoons instant espresso powder
- 8 Tablespoons unsalted butter (melted )
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- sea salt (garnish )
- non-stick spray
Instructions
Peanut Butter Caramel Sauce
- On the stove top, put a medium sized pan on medium heat to start the peanut butter caramel sauce.
- Add 1/2 cup peanut butter, 1/2 cup heavy cream, 1/4 cup brown sugar, and 2 tablespoons of corn syrup. Whisk well until it slightly bubbles and will is at a nice, thick and creamy consistency. When completed blended, the sauce is complete.
- Remove from heat and set to the side.
Espresso Brownies with Peanut Butter Caramel Sauce
- Preheat oven to 350 degrees.
- In a large mixing bowl, add 1 stick melted butter.
- Add cocoa powder, 1 1/2 cups sugar, 5 teaspoons, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 3 eggs and mix well. Add in the 1 cup flour and mix until thoroughly mixed. Mixing with just a spatula works fine for this.
- Lightly spray your 8 by 11 baking dish and add brownie mix.
- Place dollops of peanut caramel sauce over brownie mix. I use about 2/3 of the sauce.
- Use a knife to makes swirls with the peanut butter caramel sauce.
- Cook for 25 minutes for gooey brownies. You can cook slightly longer if you enjoy crispy brownies.
- Put on a cooling rack for 30 minutes.
- Drizzle with more peanut butter caramel sauce and sprinkle with some sea salt. The, cut into 12 servings and serve.
Notes
Peanut Butter Caramel Sauce adapted from Midnight Baker.
- Category: Dessert