Is there anything more indulgent than a warm fudgy brownie? Fans of this classic chocolate treat fall into two categories – those that prefer cake-like brownies and those that want them fudgy. I’m a fudgy gal myself. If I wanted a cakey texture, I’d rather have a piece of actual chocolate cake. If I want a brownie, I want to have a melt-in-your-mouth cocoa-loaded center with that paper thin crispy crust on top.
But these brownies? These brownies are both of those things and so, so much more.
First, each brownie is stuffed with a dollop of peanut butter, because the combination of peanut butter and chocolate will never stop being amazing.
Next, these brownies bake up beautifully when using a light metal cake pan which helps to properly distribute the heat. The middle is “done” but still soft and fudgy, and there’s a barely there crispy layer on top.
Lining the pan with parchment paper before baking is the easiest way to make cleaner slices when you’re ready to cut the brownies into squares.
Finally, the part that really makes these things otherworldly is that drizzle. This caramel sauce is boozy.
No, I don’t think you understand. It is really boozy. Like, “Hey, would you like a little caramel with your whiskey? No? Okay, just thought I’d ask.”
The flavor of the sauce mellows a bit once its paired with the bold fudgy brownies and the result is really something spectacular.
Our favorite way to enjoy these is to place one in a bowl, zap it in the microwave for about 10 seconds so it’s nice and hot, and then add the warm caramel sauce and dig into it with a spoon. If you’re feeling sassy, you could also add a scoop of vanilla ice cream.
This recipe makes 9 brownies in an 8×8 pan, but can be doubled for a 9×13 pan. Make sure you double (or even triple) the caramel sauce as well.
So put on your most comfortable pair of pajamas, load up your favorite movie, lower the lights, and enjoy this unforgettable dessert.
|Peanut Butter Stuffed Brownies with Boozy Caramel Sauce|| |
- 1 stick unsalted butter
- 2 ounces milk chocolate, finely chopped
- ¾ cup white sugar
- 1 TBS instant coffee grinds
- 2 tsp vanilla extract
- 1 TBS Jack Daniels Whiskey (or similar)
- 2 large eggs
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- Pinch of salt
- ¼ cup peanut butter
- CARAMEL SAUCE
- ⅔ cup white sugar
- ½ cup heavy cream
- 1 TBS unsalted butter
- 2 TBS Jack Daniels Whiskey (or similar)
- Pre-heat oven to 350F. Line a light metal 8x8 square pan with parchment paper, letting the edges hang over the sides. This is so you can easily remove the brownies from the pan later.
- In a microwave-safe bowl, melt the butter and chopped milk chocolate in the microwave in 30-second intervals, stirring after each one.
- Add the sugar and instant coffee to the chocolate and butter mixture and whisk until combined.
- Whisk in the vanilla, whiskey, and eggs until smooth.
- Add the cocoa powder, flour, and salt until just combined. Do not overmix.
- Pour half of the batter into the prepared pan. Spoon 9 equal dollops of peanut butter onto the batter, one for each brownie.
- Top with remaining batter and smooth the top with a spatula or spoon.
- Bake for 20-30 minutes (your oven may vary) until the brownies are just set on top.
- Remove from oven and allow to cool completely.
- Lift brownies from pan using the parchment paper and cut into 9 equal bars.
- CARAMEL SAUCE
- In a heavy bottom pan over low heat, cook the sugar until melted and pale golden in color. You may swirl the pan gently during this step, but avoid stirring.
- Continue cooking and swirling gently until a deep golden brown. This usually takes around 10 minutes.
- Remove the pan from the heat and pour in the cream, whisking vigorously. The mixture will steam and bubble, so please be careful!
- Return to the heat and stir until hardened caramel pieces have completely dissolved and caramel is smooth.
- Remove from heat and stir in butter and whiskey. Drizzle warm caramel sauce over brownies and serve. You can even heat the brownies in the microwave for 10 seconds before drizzling for an extra indulgent treat.
- Store extra caramel in the refrigerator and microwave or heat in a pan on the stove when ready to serve.
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