Peanut Butter Brownie Caramelitas

PB Brownie Carmelitas IAB

Peanut Butter Brownie Caramelitas

Yields:  9″ x 9″


1 cup butter melted, then cooled

4 eggs

2 teaspoons McCormick® vanilla

2 cups white sugar

2/3 cup unsweetened cocoa powder

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup peanut butter morsels

Caramel Sauce

1 eleven ounce bag of Kraft® Caramel Bits

1 teaspoon McCormick® vanilla extract

1/2 cup milk

PB Brownie Carmelitas IAB2


  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

source:  iambaker


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