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  • peanut butter brownie caramelitas

    filed under: Brownies on January 19, 2015

    Not really sure I can call these carmelita’s, but if not I am hoping the carmelita police is busy pursuing other more serious offenders.

    Peanut Butter Brownie Caramelita's!

    I kinda love the name ‘brownie carmelita’ and want to keep it so please don’t tell me if it is completely being used out of context.

    But you can see why right?  I mean, yeah.  That carmel is pretty much all over the place with it’s awesome buttery smooth richness.

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    Peanut Butter Brownie Caramelita's!

    They looked harmless enough at first.  But then I started cutting into them… and the crispy flakey chocolately crust cracked under the pressure of my knife.

    Just under the surface was this river of golden carmel.

    I may have shed a tear of joy, or maybe it was drool but either way it was hard to contain my excitement.

    peanut butter brownie caramelitas

        Ingredients

        • 1 c butter melted, then cooled
        • 4 eggs
        • 2 tsp. McCormick® vanilla
        • 2 c white sugar
        • 2/3 c unsweetened cocoa powder
        • 1 c all-purpose flour
        • 1/2 tsp. salt
        • 1/2 tsp. baking powder
        • 1 c peanut butter morsels

        Caramel Sauce

        • 1 eleven ounce bag of Kraft® Caramel Bits
        • 1 tsp. McCormick® vanilla extract
        • 1/2 c milk

        Instructions

        1. Melt butter in microwave and set aside to cool slightly.
        2. Sift together all dry ingredients in a large bowl.
        3. In a medium bowl, beat the eggs with the vanilla. Add into the dry ingredients and gently stir.
        4. Pour the melted butter into brownie mixture and mix until just incorporated.
        5. Spread 1/2 of the brownie batter (about 2 cups) into a prepared 9-inch square pan and bake for 10-12 minutes at 350 degrees.

        Caramel Sauce

        1. Place caramel bits in a medium saucepan and turn heat to medium-low. Add in milk and stir until all caramel bits are melted (about 5 minutes). Remove from heat and add in vanilla, stir to full incorporate.
        2. When time is up, remove brownie from oven and cover with 1 cup of peanut butter morsels.
        3. Pour caramel sauce over over peanut butter morsels.
        4. Cover caramel sauce with remaining two cups of brownie batter.
        5. Bake for 18-20 minutes, or until edges start to get a little dark.
        6. Remove from oven and allow to cool completely, at least 4 hours.

        Recipe adapted from Best Homemade Brownies and inspired by Carmelitas.

        Carmel Brownies with Peanut Butter!Tips for Success:

        I mention in the recipe to use a prepared pan.  For this recipe specifically, I recommend lining the pan with parchment paper that extends up over the sides.  Carmel can be very sticky and unforgiving when washing dishes!  Not only does the parchment help you to easily remove the brownies from the pan, but also means there is one less dish to wash.

        You are baking one layer of brownie then immediately adding some peanut butter morsels over top, then covering the morsels with hot caramel. (and THEN the remaining uncooked brownie batter) Even though there is a lot of heat there, not all the morsels will melt.  I preferred the texture of unmelted morsels, but if you prefer you can melt the morsels first and spread on with an offset spatula.

        Make sure that you allow the brownies to cool before cutting.  The caramel does need the time to cool so that it may slightly solidify.

        Peanut Butter Brownie Carmelita's!

        If you happen to love brownies and peanut butter and carmel… I cannot recommend these brownie carmelita’s more. They seriously are one of the BEST brownies I have ever made and eaten and I will be making them for everyone that comes over.  Be warned! 😉

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        Comments

        Thank you for posting! CANNOT WAIT to make these!!!!

        what if i cant find peanut butter morsels? Can i just replace with peanut butter?

        same for kraft caramel bits. not sure if i can find these in our country. any substitute?

        I made these according to your recipe and they came out as one big mess. It was impossible to to create layers because the caramel was way too liquidey. I couldn’t spread the top layer of brownie batter even over top because is was way too hot and it all mixed together.

        Again I bought all these ingredients and made it according to your recipe. Did you just write this and never make it, because it doesn’t work. At all.

          Hi Victoria. So very sorry to hear that it was a mess… there is nothing more frustrating than to put time, energy, and money into a new recipe and to have it not work! My apologies. I based my recipe off of this recipe http://www.averiecooks.com/2013/12/carmelitas.html which I have made several times with great success. I have also made my recipe with great success and am not sure where it went wrong for you. Maybe we can talk in more detail and I can help? Please feel free to email me [email protected]

        Hi. Do you have a video on how to make this? I hope you do ?? thanks. !

        I’m just wondering if maybe 1 cup of butter is too much. They brownies seem to be awfully greasy.

          Nope! The recipe is written right. You are welcome to experiment and find what you prefer! 🙂

        I had the same problems as Victoria – they were a giant mess for me as well. I had difficulty spreading the batter on top of the peanut butter and caramel because the batter was so thick. They tasted great, but I cooked them even longer than you called for and they never properly set up. I will try these again but just wondered what I did wrong.

          Would it help if I would clarify that the batter is thick? Just wondering if I need to make that more obvious… it’s such a yummy recipe I hate to see there be any issues. 🙁

        Wow! Wow! Wow!!!! These things are amazing. I’m making them for the second time today and can not wait to dig into them. I will say that the 4 hours of waiting is pure torture. Lol I replaced the peanut butter morsels with Ghirardelli chocolate chips and it was fantastic in my book. Next time I will do the peanut butter!

        I’ve made these two times now and they are absolutely amazing! I guess I’m a bit of a rebel because I cut into them only 15 minutes after they come out of the oven, but that just means gooey carmel, peanut butter, chocolate deliciousness. I dont mind at all! Thank you for this recipe — I’ll be making it again to share at a Superbowl Party this weekend 🙂

        Would love to make these but wondering if possible to double and use a 9×13?

        Made this twice now, the first time was a big mess and had to be tossed. The 2nd time I learned from my mistakes and next time will be even better. I recommend specifying what the consistency of the bottom layer of brownies should be after cooked, and maybe put in some tips about cooling of the Caramel once poured?

        My problem was the top layer the 2nd time… The caramel kind of mixed with the batter instead of the batter being spread on top.

        Otherwise, this recipe is amazing and thank you for sharing!!

          Thank you Caleb! I will definitely see if I can improve the instructions!!

        Super quick question!! Do you cover the brownies when they are cooling?

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