Best Malted Peanut Butter Brownie With Salted Caramel Sauce Recipes

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CARAMEL PEANUT BUTTER BROWNIES



Caramel Peanut Butter Brownies image

These salted Caramel Peanut Butter Brownies could not be more simple to prepare. Everything about this brownie recipe is so addicting!

Provided by Jenny

Categories     Dessert

Time 40m

Number Of Ingredients 6

1 box brownie mix or my homemade recipe HERE (9 x 13 inch size )
2 cups chocolate chunks
1/2 cup creamy peanut butter (warmed)
1 package Werther's Soft Caramels (unwrapped)
2 tbsp milk
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 350 degrees F. and line a 9 x 13 inch baking dish with parchment paper.
  • Prepare brownie mix according to package directions, stir in chocolate chunks and transfer to prepared baking dish. Drizzle with warmed peanut butter and bake for 28-32 minutes, until baked through. Let cool for 30 minutes before drizzling with caramel.
  • Place unwrapped caramels into a heat proof bowl and microwave with milk for 30 second intervals until melted and smooth. Drizzle over tops of brownies and sprinkle lightly with salt. Let cool completely then cut into squares to serve.

Nutrition Facts : Calories 173 kcal, Carbohydrate 13 g, Protein 3 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 113 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

SALTED CARAMEL PEANUT BROWNIE BARS



Salted Caramel Peanut Brownie Bars image

With a chewy chocolate chunk-studded base and heaps of gooey peanut-laden caramel, these bars are part candy bar and part brownie with cookielike edges. Super-rich and satisfying, a little piece is all you need. A candy or deep-fry thermometer is an inexpensive and useful tool worth investing in to achieve a caramel that is neither too hard nor too soft.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 1h

Yield 32 small bars

Number Of Ingredients 17

1 cup/130 grams all-purpose flour
1/2 cup/45 grams natural cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), at room temperature
1/2 cup/100 grams granulated sugar
1/2 cup/110 grams packed dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
4 ounces/115 grams semisweet or bittersweet chocolate, chopped
1 cup/200 grams granulated sugar
1/2 cup light corn syrup
3/4 cup heavy cream
4 tablespoons/55 grams unsalted butter, cut into pieces
1 1/2 cups/225 grams unsalted roasted peanuts
1/2 teaspoon kosher salt
Flaky salt for sprinkling

Steps:

  • Heat oven to 350 degrees. Line a 9-inch square pan with parchment, leaving a 2-inch overhang on two sides.
  • Prepare the base: In a medium bowl, whisk together flour, cocoa, salt and baking soda. In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar until creamy, 1 minute. Add the egg and vanilla and beat until combined. Mix in the flour mixture and the chocolate until evenly moistened.
  • Transfer the thick batter to the prepared pan and spread it out into an even layer with an offset spatula. Bake until the base looks dry and set, about 25 to 30 minutes. Transfer to a rack to cool.
  • Prepare the topping: To a small saucepan with high sides add ¼ cup/60 milliliters water. Pour the sugar and corn syrup into the center of the pan. Bring to a simmer over medium-high heat and cook until the mixture is a medium amber color, about 15 minutes, swirling the pan occasionally. Quickly and carefully add the cream and the butter. Take care: The mixture will steam and sputter. Stir the mixture until combined and clip a candy thermometer to the side of the pot.
  • Cook the caramel until the mixture reaches 238 degrees, about 5 to 10 minutes. Remove from the heat and stir in the peanuts and the kosher salt. Pour the caramel over the base, using the raised edges of the base that formed while baking to keep the caramel on top. Sprinkle with flaky salt. Let stand until the caramel is completely cool.
  • Using the parchment overhang, transfer the bar to a cutting board. Cut into 32 small rectangles to serve.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 105 milligrams, Sugar 19 grams, TransFat 0 grams

MALTED "FOREVER" BROWNIES



Malted

Claire Saffitz named these her "forever" brownies because it took so much work to get them right that she's vowed to never develop another brownie recipe again.

Provided by Claire Saffitz

Categories     Brownie     Chocolate     Dessert     Bake

Yield Makes 16

Number Of Ingredients 14

Butter for the pan
¼ cup Dutch process cocoa powder (0.7 oz / 20g)
5 ounces (142g) semisweet chocolate (preferably 64 to 68% cacao), coarsely chopped
6 tablespoons unsalted butter (3 oz / 85g), cut into pieces
¼ cup neutral oil, such as vegetable or grapeseed (2 oz / 56g)
½ cup granulated sugar (3.5 oz / 100g)
½ cup packed dark brown sugar (3.5 oz / 100g)
1 large egg (1.8 oz / 50g)
2 large egg yolks (1.1 oz / 32g)
1½ teaspoons vanilla extract
¾ cup all-purpose flour (3.5 oz / 100g)
2 tablespoons malted milk powder (0.63 oz / 18g) (optional)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
6 ounces (170g) milk chocolate, coarsely chopped (1 cup)

Steps:

  • Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Line an 8 × 8-inch pan with 2 sheets of foil, crossing one over the other and pressing the foil into the corners and up the sides. Lightly butter the foil and set aside.
  • Bloom the cocoa: In a large heatproof bowl, whisk the cocoa powder and ¼ cup boiling water (4 oz / 113g) until smooth (this will bring out the flavor of the cocoa).
  • Melt the chocolate, butter, and oil: Add the semisweet chocolate, butter, and oil to the bowl with the cocoa mixture and set it over a medium saucepan filled with about 1 inch of simmering (not boiling) water (make sure the bottom of the bowl isn't touching the water). Warm the mixture gently, stirring occasionally, until the chocolate and butter are melted and the mixture is smooth. Remove the bowl from the heat and let cool until lukewarm.
  • Add the sugars and egg: Whisk the granulated and brown sugars into the chocolate mixture. It will look grainy and you might see some of the fat start to separate from the rest of the mixture, which is normal. Add the whole egg, egg yolks, and vanilla and whisk vigorously until the mixture comes back together and looks very thick, smooth, and glossy.
  • Add the dry ingredients: Add the flour, malted milk powder (if using), and salt and whisk slowly until everything is combined, then whisk more vigorously until the batter is very thick, a full 45 seconds.
  • Fold in the chocolate and bake: Add the milk chocolate to the batter and fold with a flexible spatula to distribute. Scrape the batter into the prepared pan, spreading in an even layer all the way to the corners.
  • Bake the brownies until the surface is shiny and puffed and the center is dry to the touch but still soft when pressed, 25 to 30 minutes.
  • Cool, chill, and cut: Allow the brownies to cool in the pan until they are no longer hot, about 1 hour, then refrigerate until the bottom of the pan feels cold, about 1 hour longer (this results in a chewier texture). Use the ends of the foil to lift the brownies out of the pan and transfer to a cutting board. Slice the brownies into 16 squares.

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