Peanut Butter Caramel Swirled Brownies

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After baking these brownies 25 mins at 325 degrees, they were not done. They had to be baked another 20 minutes to be anywhere near edible. The flavor is VERY chocolate-y. Unlike most of these reviews, I would not recommend this recipe.

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Now these are brownies! Wonderful, the best ever! Thank you Bobby Flay for sharing your recipe!

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First things first, when you print the recipie, it does NOT print off the entire recipie, so do a print screen or use the website. Second, I do not get much of the peanut butter or caramel, so IMHO, it is useless and I will probably omit it next time. Finally, this is a delicious brownie. This has DEEP chocolate flavor, not sickenly sweet, but a deep chocolate flavor. It is very smooth and very delicious.

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made half recipe. took 50 min baking at 350. very dense and the peanut butter gave a very strange taste.would not recomend.

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this is wonderful...i ate most of them by myself :

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these were delicious and the peanut butter caramel kept them soooo moist and delicious even an hour after baking!

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So get this- I replaced the peanut butter caramel with, wait for it...NUTELLA! I probably didn't put enough Nutella in, so you were only able to faintly taste it in the brownies. I was too lazy to measure out one cup of it. I followed the advice of several of the other members here by replacing the Nuscavado (or whatever it is sugar with light brown sugar; corn syrup with agave nectar; and ditched the espresso powder. I also used half a cup less sugar- I thought a cup and a half of it was way too much (1 cup was too much as well, but meh. I baked it for about 40 minutes and they came out super rich and fudgey!

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I would give it five stars but i have yet to make it myself..... I have tried b4 but still need to make it. Anyway it looks and tastes delicious!!!!!!!

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My teenagers raved. I did skip the espresso powder, used brown sugar instead of the muscavado sugar, and replaced the corn syrup with agave nectar. Still turned out wonderful. Baking time was 35 minutes and the center was very fudgy. Refrigerating before cutting, as suggested, was really helpful. Thanks Bobbie!!

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This recipe was fantastic. Every person who tried them was blown away by how fudgy and chocolately they were. I have never made brownies before, much less ones that tasted like this so I wasn't sure what to expect. I was intrigued by the brownie shoot out episode with the folks from the Vermont Baking Co. A couple of notes: I could not find barbados or muscavado sugar anywhere locally, only on the internet. And being in Denver, high altitudes can affect cooking time. I recommend adding 5 minutes to the longest time estimate and also I recommend using a metal baking pan like Bobby did in the show, and not a glass or ceramic one for best results.