Drk Choc. Chip PB Brownies w/ Salted Caramel Glaze

Melissa Baldan


I make these only on special occasions.
These are the 3 most favorite flavors around here, Dark Chocolate, Peanut Butter and Caramel. They come together to create a sensational combination.

You can substitute Sunflower butter for nut allergies, but the baking time will be increased.

★★★★★ 2 votes



1 c
peanut butter
2/3 c
butter, room temperature
1 c
brown sugar, firmly packed
2 c
granulated sugar
2 c
1/2 tsp
2 tsp
baking powder
12 oz
dark chocolate chips
1 tsp
vanilla extract


1/4 c
granulated sugar
2 Tbsp
unsalted butter
1/4 tsp
flaked sea salt
2 Tbsp
heavy cream


1Beat peanut butter and butter until blended.Gradually add sugars and beat until fluffy. Add eggs, one at a time. Add dry ingredients and mix. Stir in chocolate chips and vanilla. Spread in buttered 9 x 13 pan. Bake in 350°F oven for 35 minutes until slightly brown.
2About 25 minutes into bake time make your glaze:
In a small saucepan over med-high heat melt 1/4 cup sugar (should take 3-4 minutes). Cook until nice coppery color. Remove from heat and add salt and butter and stir until butter is melted and all is incorporated. Add heavy cream and return to heat over medium. Stirring constantly, cook for a minute (2 minutes at the most).
3After the brownie has baked for 35 minutes, remove and drizzle caramel over top (you may need to rewarm it briefly to pour it) and continue baking for 10 minutes.

About Drk Choc. Chip PB Brownies w/ Salted Caramel Glaze

Course/Dish: Chocolate, Other Desserts