Brownies are an easy dessert that everyone can make. It only takes a little extra effort to take them over the top. My peanut butter caramel browies deliver that wow factor in less than ten mintues (minus the cook and cool time).
Years ago, in a blind taste test at our annual extended family trip to Michigan, we determined the best boxed brownie mix was Betty Crocker. This was a shock to me because the brand I had always bought was Duncan Hines, which got dead last. For those curious, Ghiradelli got second, followed by Pillsbury. From that day forward I’ve been a “Betty Crocker girl.” All that to say that is the brand I use for this recipe. I’ve yet to make a homemade brownie that rivals the box mix.
The brownies sandwich a delicous peanut butter caramel that is decadent without being overly sweet. I took inspiration from my peanut butter rice krispies treats to create this gooey layer. Butter, smooth peanut butter and marshmallows melt together on the stovetop to create the most foolproof caramel sauce ever. The caramel sauce only calls for 8 oz of marshmallows, which means you’ll definitely have some leftover. Throw a few on top before baking for added color and texture. If you’re using the big ones, cut them into fourths.
Be sure to cool the brownies completely before cutting. This takes a couple hours. I will say they get better the longer they cool. Over time the caramel sets and the brownies hold their shape without losing their fudginess. If you just can’t wait, be sure to pair the hot brownies with vanilla ice cream.
Peanut Butter Caramel Brownies
Ingredients
- 1 16.3 oz brownie box mix Betty Crocker
- 1/2 c vegetable oil
- 2 eggs
- 2 tbsp water
Peanut Butter Caramel
- 8 oz marshmallows
- 1 1/2 tbsp salted butter
- 1/2 c smooth peanut butter
Instructions
- Preheat oven to 350 degrees
- Line a 9x9 pan with parchment paper
- Mix the brownie mix, vegetable oil, eggs and water together until fully combined. Pour half the brownie batter into the prepared pan. Set the rest aside.
- To a pot over low medium heat melt the butter and peanut butter together. Once smooth add the marshmallows. Melt together.
- Evenly pour the peanut butter caramel on top of the brownie batter. Move quickly becuase it gets harder to work with as it sets.
- Top with the second half of the brownie batter. Use a spatula to spread out as evenly as you can.
- **optional - add a few marshmallows on top, either use mini marshmallows or cut up large ones in fourths.**
- Bake in the middle rack for 35-37 minutes.
- Let completely cool before cutting.