So here you all go :).. Tis a LITTLE more difficult then my other deserts, just because it takes a lot of patients making the caramel due to the fact that it burns soo easily. But Im going to try and break every part down for you :).
1st things 1st.. Pre-heat your oven to 350.
Brownie Batter:
1/2 cup butter melted
1 cup sugar
2 eggs
splash of vanilla or cold coffee
1/3 cup cocoa powder
1/2 cup flower
pinch of salt
1/4 tsp baking powder
Melt the butter in a sauce pan with the sugar and cocoa powder. Just until combined (do not whip. your not making a cake). Mix dry ingredients with the eggs coffee or vanilla and the chocolate mixture. Mix until all combined (make sure you dont whip it or it will turn into a cake not a moist brownie).
Peanut butter caramel :
1 cup of white sugar
1 tbsp water
1/2 cup peanut butter
1/2 bag of chocolate chips
1 tbsp butter
3 tbsp whipping cream.
In a sauce pan heat water and sugar on medium heat and keep swirling the pan to mix (do not stir). Boil until the water dissolves and the sugar turns an amber color (also known as the hard ball stage) *pic will be added*.Once this is achieved turn heat off and take the pan off of the hated element, with a wooden spoon add your cream (BE CAREFUL it might splash and will rapidly boil for a few minutes) while adding the cream keep stirring then add your butter, peanut butter, and chocolate and mix until creamy thick and well combined.
Spray a cake pan with no stick spray and add your brownie batter then on top of this add a few spoon fulls of the caramel mixture and swirl it into the batter making it look marbled.
Place in your preheated oven for 25 mins no longer and take out and let cool (they will continue cooking while they sit).
Chocolate Icing:
1 cup powdered sugar
2 tbsp cold milk
1 tbsp softened butter
3 tbsp cocoa powder Whip ingredients together until fluffy and combined.
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