Brownies With Peanut Butter And Caramel Filling

Total Time: 1 hr 40 mins Preparation Time: 35 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 cup chunky peanut butter
• 1/2 cup caramel ice cream topping
• 2 tablespoons caramel ice cream topping (or homemade, if you’re so inclined)
• 1 egg
• 1/2 cup heavy cream
• 1/2 cup butter, room temperature
• 3 ounces unsweetened chocolate
• 3/4 cup sifted all-purpose flour
• 1/4 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup firmly-packed brown sugar
• 1/2 cup sugar
• 3 extra large eggs, room temperature

Recipe

• 1 for filling: combine all ingredients.
• 2 cover and refrigerate.
• 3 for batter: butter bottom of a 9 inch square baking pan.
• 4 melt â½ cup butter and chocolate.
• 5 cool 15 minutes.
• 6 sift together flour, cocoa, baking powder and salt.
• 7 beat both sugars and eggs until thick and fluffy.
• 8 gently fold in melted chocolate, then dry ingredients.
• 9 pour half of batter into prepared pan, smoothing surface.
• 10 freeze batter 15 minutes to firm.
• 11 position rack in center of oven and preheat to 320f degrees.
• 12 form filling into 36, â¾ inch balls; flatten each ball into a 1 inch circle; arrange atop brownie layer in 6 rows of 6, pressing lightly so circles stick to batter.
• 13 spoon remaining brownie batter over.
• 14 cover tightly with foil and bake for 20 minutes.
• 15 remove foil and continue baking until tester comes out with only a few crumbs attached, about 15-20 more minutes, or until a toothpick inserted in pan comes out with a few moist crumbs attached.
• 16 cool completely in pan.
• 17 cut into 1 â½ inch squares.