Peanut Butter Brownie Caramelitas

filed under: Brownies · Dessert on January 19, 2015

Peanut Butter Brownie Caramelitas are the ULTIMATE ooey gooey brownie! They have a sweet caramel center, along with a layer of peanut butter morsels with more peanut butter drizzled on top. These start with my super popular Brownie recipe!

Peanut Butter Brownie Caramelitas

There is actually a scientific reason that people love the combination of peanut butter and chocolate. It’s called Dynamic Sensory Contrast. It has to do with our taste buds loving contrasting textures. But, I don’t need a scientific explanation as to why I love this combination so much. Then, with caramel added to the mix, it takes it to a whole new level. I would gladly continue researching this chocolate, peanut butter, and caramel combination any day! And, let me start with these Peanut Butter Brownie Caramelitas!

Stack of Peanut Butter Brownie Carmelitas

Peanut Butter Brownie Caramelitas Ingredients

This recipe starts with the perfect brownie recipe and is layered with a caramel center and peanut butter chips.

Butter: You need 2 sticks of unsalted butter for the brownies. Melt it, then let it cool.

Cocoa powder: Look for high-quality, unsweetened cocoa powder.

Peanut Butter Morsels: The peanut butter morsels are added to the top of the first layer of brownies. You will also add some peanut butter to the top of the brownies. 

Caramel Sauce: Use caramel bits OR individually wrapped caramels for the caramel sauce. Be sure to unwrap them. 😉 The amount would be the same, 11 ounces.

Overhead Image of Peanut Butter Brownie Carmelitas in a Baking Dish

How to Make Peanut Butter Brownie Caramelitas

It all starts with the brownie recipe. You will bake the brownies in two stages. The first bake will be with the bottom brownie layer. Then, you will bake them again after adding the peanut butter morsels, caramel sauce, and second brownie layer.

Once you have the brownie batter ready, pour half (about 2 cups) of the batter into a prepared 9-inch square pan. (I recommend lining the pan with parchment paper, including up the sides, and spraying with nonstick cooking spray.)

Bake this layer for 10-12 minutes at 350°F. Meanwhile, prepare the caramel sauce by adding the caramel bits and milk into a medium saucepan, cooking over medium-low heat for about 5 minutes. Remove from the heat and add the vanilla, stirring until everything is incorporated.

Drizzling Caramel Over Peanut Butter Morsels and a Baked Brownie

After you have removed the brownies from the oven the first time, cover the top with a layer of peanut butter morsels. Then, pour the caramel sauce over the morsels. Let the caramel sit for a few minutes at this point.

Carefully scoop and spread the remaining brownie batter on top of the caramel. This can be tricky… I usually just use my clean hands to set the batter on top. Don’t try to move it around too much, it could mess with the caramel layer. (Have no fear, it will come together as the brownies bake.)

Pouring Melted Peanut Butter Over Brownie Batter for Peanut Butter Brownie Carmelitas

Finally, drizzle peanut butter on top. Bake for 18-20 minutes. Let them cool a bit before transferring them to the refrigerator to chill for at least 4 hours.

Taking Peanut Butter Brownie Carmelita Out of Pan with Spatula

Can I Make these in a 9×13-inch Baking Dish?

I don’t recommend attempting this recipe in a larger pan. There is not enough brownie mix for the two layers, which would mean the brownies would be too thin and not able to accommodate the filling. 

Peanut Butter Brownie Carmelita on a Plate

1 from 1 vote
Peanut Butter Brownie Caramelitas
Prep Time
15 mins
Cook Time
45 mins
Chilling Time
4 hrs
Total Time
5 hrs
 

Peanut Butter Brownie Caramelitas are brownies that have a sweet caramel and peanut butter filling with more peanut butter drizzled on top.

Course: Dessert
Cuisine: American
Keyword: peanut butter brownie caramelitas
Servings: 12 servings
Calories: 533 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Brownies
  • 1 cup (2 sticks, 227g) butter, melted, then cooled
  • 2 cups (400g) granulated sugar
  • 1 cup (125g) all-purpose flour
  • cup (79g) unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup peanut butter morsels
Caramel Sauce
  • 1 bag (11 ounces or 1¾ cups) caramel bits
  • 1 teaspoon vanilla extract
  • ½ cup (122.5g) milk
Topping
  • ½ cup creamy peanut butter
Instructions
Brownies
  1. Preheat the oven to 350°F. Line a 9x9-inch baking dish with parchment paper, including up the sides of the dish. Spray the paper with nonstick cooking spray.

  2. Melt butter in microwave and set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, cocoa powder, salt, and baking powder.

  4. In a medium bowl, beat the eggs with the vanilla. Add the eggs and vanilla into the dry ingredients and gently stir.

  5. Pour the melted butter into the brownie mixture and mix until just incorporated.

  6. Spread ½ of the brownie batter (about 2 cups) into the prepared baking dish and bake for 10-12 minutes.

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, stirring until fully incorporated.

Assembling the Brownies
  1. When time is up, remove brownies from oven and cover with 1 cup of peanut butter morsels.

  2. Pour caramel sauce over peanut butter morsels. Let the caramel sit for about 5 minutes.

  3. Carefully spoon and spread the remaining two cups of brownie batter over the caramel sauce. (It will come together as it bakes.)

  4. In a microwave-safe bowl, warm up the peanut butter in 30-second intervals until creamy. Drizzle the peanut butter over the top layer of brownie batter.

  5. Bake for 18-20 minutes, or until edges start to get a little dark.
  6. Remove from the oven and allow to cool before placing the caramelitas in the refrigerator for at least 4 hours.

Looking for More Brownie Recipes?

Chocolate Cherry Brownies

Ooey Gooey Pecan Pie Brownies

Salted Caramel Brownies

Rocky Road Brownies

 

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • pauline chiew says:

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

    • Amanda says:

      Yes!

  • pauline chiew says:

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

    • Amanda says:

      You can use any caramel.

  • Victoria says:

    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.

    • Amanda says:

      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 manda2177@gmail.com

  • Ivydq says:

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

  • Shirley says:

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

    • Amanda says:

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

  • Laura says:

    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.

    • Amanda says:

      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. 🙁

  • Brenda M says:

    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!

    • Amanda says:

      YAY!!!

  • Avery says:

    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 🙂

    • Amanda says:

      Love that Avery!!!

  • Pam says:

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

  • Caleb Faulkner says:

    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!!

    • Amanda says:

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

  • Harmony says:

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

  • Iqra Sameer says:

    My brownies came out great in taste, but I didn’t get a crackly top nor were they Brown, rather a bit too dark and black like. How to fix this? I really want a cracked top crust

  • Jennifer Taylor says:

    Could you post any homemade bread recipes you might have? Thank you.

  • Cindy says:

    Delicious!!! Made these today and it will definitely be my go to brownie recipe..

  • Stephanie Walters says:

    When you bake the first/lower part of the brownies are they supposed to be completely done? I think that might be where I was a little confused and mine turned into a gooey mess… Although it still tasted good, they were not done, so when I poured the pb chips and caramel sauce over it all just blended together instead of the layers you talked about. Just wanting a little clarification for next time please. Thank you

  • Sharon H says:

    Followed this recipe to the letter and had to trash. Totally raw.

    • Amanda Rettke says:

      Hi Sharon – they aren’t raw (unless you may have underbaked them?). They are an ooey gooey bar even when fully cooked, as you can see by the images. 🙂

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.

    INTRODUCING...

    HOMESTEAD

    RECIPES