Brownies with Peanut Butter and Caramel Filling

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“These are the most awesome brownies. Don't cut them too big cause a little goes a long way!”
1hr 40mins
36 brownies

Ingredients Nutrition

  • Filling
  • 1 cup chunky peanut butter
  • 12 cup caramel ice cream topping
  • 2 tablespoons caramel ice cream topping (or homemade, if you’re so inclined)
  • 1 egg
  • 12 cup heavy cream
  • Brownie Batter
  • 12 cup butter, room temperature
  • 3 ounces unsweetened chocolate
  • 34 cup sifted all-purpose flour
  • 14 cup unsweetened cocoa
  • 12 teaspoon baking powder
  • 14 teaspoon salt
  • 34 cup firmly-packed brown sugar
  • 12 cup sugar
  • 3 extra large eggs, room temperature


  1. For filling: Combine all ingredients.
  2. Cover and refrigerate.
  3. For batter: Butter bottom of a 9 inch square baking pan.
  4. Melt ½ cup butter and chocolate.
  5. Cool 15 minutes.
  6. Sift together flour, cocoa, baking powder and salt.
  7. Beat both sugars and eggs until thick and fluffy.
  8. Gently fold in melted chocolate, then dry ingredients.
  9. Pour half of batter into prepared pan, smoothing surface.
  10. Freeze batter 15 minutes to firm.
  11. Position rack in center of oven and preheat to 320F degrees.
  12. Form filling into 36, ¾ inch balls; flatten each ball into a 1 inch circle; arrange atop brownie layer in 6 rows of 6, pressing lightly so circles stick to batter.
  13. Spoon remaining brownie batter over.
  14. Cover tightly with foil and bake for 20 minutes.
  15. Remove foil and continue baking until tester comes out with only a few crumbs attached, about 15-20 more minutes, or until a toothpick inserted in pan comes out with a few moist crumbs attached.
  16. Cool completely in pan.
  17. Cut into 1 ½ inch squares.

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