Bobby Flay's Peanut Butter Caramel Swirl Brownies

The Best Brownies Ever!

Wow! I cannot believe it has taken me this long to reach the last recipe on my menu of the party we threw back on July 16 for my fellow Board of Directors of the Wellington Art Society. But I must tell you that I have saved the best for last.


As you all know I am a huge fan of Bobby Flay. So one day, over a year ago, I was watching an episode of Throwdown! with Bobby Flay while walking on the treadmill and it was a brownie throwdown. It's a good thing that just watching has no calories! The second I got finished my cardio I went right to the computer and printed out the recipe. I am very fussy about brownies. In the catering business we served some pretty outrageous varieties that our Chef Patrick Bishop made. They were hugely popular with our clients and their guests but they were a little sweeter than I personally really like and a bit more cake-like as well. In fact I have to say that until I made Bobby's brownies my favorite brownies were made from my Aunt Rhoda's recipe. And then I made these - OH MY G-D - are they ever delicious!! They are rich, fudgy, peanut buttery, caramelly, and filled with bits of bittersweet chocolate with the slightest hint of sea salt. The recipe makes one 9 x 13-inch pan of brownie goodness that I cut into 48 pieces. But I must caution you they are totally addictive and impossible to resist until every last crumb has been devoured.

Bobby Flay's Peanut Butter Caramel Swirled Brownies

Adapted from the Food Network Website

Makes 24 to 48 brownies depending of the desired size

1/2 cup heavy cream

1/4 cup sugar

1/4 cup water

1/2 cup smooth peanut butter (I used Jif Natural)

1 tablespoon corn syrup

Pinch sea salt

1/4 teaspoon pure vanilla extract

1 cup (2 sticks) unsalted butter, cut into chunks

6 ounces high-quality unsweetened chocolate, coarsely chopped

2 ounces bittersweet chocolate, coarsely chopped

4 ounces of bittersweet chocolate, medium chop

1 teaspoon espresso powder

4 large eggs

1 1/2 cups granulated sugar

1/2 cup packed light brown muscavado sugar
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
1 cup unbleached all-purpose flour


Nonstick spray

1.  Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in another small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cool for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and vanilla until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.

The Beginning of Caramel

Amber Brown Color Just Before Cream is Added

I Could Eat This By Itself and be Very Happy

2.  Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil with nonstick spray.

3.  Combine the butter, unsweetened chocolate, 2 ounces of bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.

Melting the Chocolates and the Butter

4.  In a large bowl, whisk the eggs, both sugars, vanilla and slat until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.

Everybody's in the Pool Except for the Peanut Butter Caramel

5.  Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife or off-set spatula to swirl through the batter just as you would a marble cake.

Don't You Want to Dive In?

Marbleized and Gorgeous!

6.  Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave - underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.

Baking in the Oven

Voila! The Finished Product

7.  For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan or, as I actually do, invert the pan onto the cutting board and peel off the foil. With a sharp knife, cut the brownies into 24 or 48 pieces. The brownies can be stored in an airtight container at room temperature for several days or frozen, wrapped well, for 2 weeks. I promise you they won't last long!

Uncut Upside Down on the Cutting Board

Peanut Butter Caramel Swirled Brownies. Bet You Can't Eat Just One.