Ingredients
Scale
- 1 cup butter
- 12 oz semisweet chocolate chips
- 1 1/2 cups sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 14 oz caramel candies, unwrapped
- 1/4 cup heavy cream
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tsp milk
- 1 cup semisweet chocolate chips
- 1/4 cup butter
Instructions
- Preheat your oven to 350 degrees. Grease a 9×13 inch baking pan with butter.
- In a large, microwavable bowl, combine 1 cup of chocolate chips and 1 cup of butter. Microwave until melted and smooth. Stir in sugar, eggs, and vanilla until combined.
- Add flour and salt, stirring until just combined. Spread half of the brownie batter into the greased pan. Bake for 18 minutes and let cool for 20 minutes.
- For the caramel filling, combine heavy cream and caramel candies in a microwave-safe bowl. Microwave until melted and smooth.
- Spread the caramel mixture over the cooled brownie layer.
- Scoop the remaining brownie batter over the caramel layer and bake for an additional 20 minutes. Cool completely.
- For the peanut butter filling, combine butter, peanut butter, powdered sugar, and milk in a bowl. Beat until smooth and spread over the cooled brownies.
- For the chocolate topping, melt chocolate chips and butter together, let cool for 10 minutes, and spread over the peanut butter layer.
- Refrigerate for about 30 minutes until set, then slice and serve.
Notes
Store leftovers in an airtight container for up to one week. Can freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: brownies, peanut butter, caramel, dessert, chocolate