Peanut Butter Caramel Swirled Brownies

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Never mind - Melissa beat me to the punch...

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The ingredient list says 6 ounzes unsweetened chocolate and 2 ounces bittersweet, but the directions call for a total of 6 ounces bittersweet (2 ounces then another 4. Should it be reversed, i.e. 6 ounzes bittersweet and 2 unsweetened or is it 6 ounces of both?
I guess I can watch the episode again and see if clarifies it there.

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I just finished making these brownies. They are perfectly moist, and delicious on the inside, as well as the outside. They were extremely easy to make, and I'm a young 13 year old. The Espresso powder added a nice hint of coffee to the brownies. All I can say is....YUM!

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I watched the throwdown against the brownie makers that used the goat's cheese (and who won the competition. That's the recipe I'm interested in... is there anyway to get it listed on here ??

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These brownies are super fudgy and delicious! The PB caramel sauce is perfect! I have used the brownie recipe to make other varities also like cheesecake, mint and toffee.

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These brownies turned out fantastic. They were delicious and fudgy, like I expect to find in a good coffee shop. My family and friends loved them. As a first timer, I set my oven to preheat way too early, which actually helped. I didn"t lose all my oven heat when I opened the door, since the walls and racks were sufficiently heated already. I live at 6000 feet altitude, and baked them for 40 minutes at 325, in a 9X13 glass pan. I substituted the brown muscavado sugar for regular light brown sugar, and the espresso powder for instant coffee granules. And I used Jiffy peanut butter. Don't ever use the natural kind that needs to be stirred. That will give you an oily mess. Happy baking to you all, and thank you Bobby for a great recipe.

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Use high quality chocolate, and it is the best ever! So worth the time and effort!

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The flavor was not worth it. I'd rather eat a hostess cupcake for a chocolate fix. I love Bobby, but not this recipe. I thought they would be so good after reading the other reviews. Obviously no one has tried Barefoot Contessa's Brownies. She would win against him with her Brownies, they are out of this world.

Also, the oven temp should be 350. At 325 I cooked them for 50 minutes and they were still underdone. I will probably eat the edges and throw them out b/c eating a soupy mess isn't worth it if they don't even taste good. A lot of chocolate and time gone down the drain.

I would have to say even a box mix would have a better flavor and less effort.

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I found the recipe to be easy, and I am not a very experienced cook. The brownies come out very dense and fudgy with an intense chocolate flavor. If you have a chocolate craving, these brownies should satisfy it ten times over. Be sure to cut them small, as they are quite filling (and unhealthy, I'm sure. I like the different textures from the peanut butter-caramel and the semi-sweet chocolate chunks. I could not find espresso powder, so I went without it. I also ran out of sugar, so I put in a half cup less than the recipe called for. This made the brownies a bit bitter on the first day (when eaten warm, but they seemed to have the perfect level of sweetness the second day (after sitting in the refridgerator overnight. The peanut butter-caramel mixture was great, and I can see it being used in other recipes as well. The brownies are good served with vanilla icecream too :-.

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Hello...I have been wanting to make these brownies, they look sooo good, but I do not know where to buy light brown muscavado sugar. Did anyone just use regular light brown sugar? Thanks!