Burnt pizza? Yuck. Burnt mac and cheese? Blech. Burnt sugar? Yes, please.
The other night I made this caramel (a.k.a. burnt sugar) sauce. And then I
went crazy got creative and added it to peanut butter cup fudgy brownies.
Sticky sweet, from my head to my feet.
Nothing gave Buttercup as much pleasure as ordering Westley around.
Farm boy, polish my horse’s saddle. I want to see my face shining in it by morning.
As you wish.
I’m considering using these to make a batch of caramel brownie ice cream.
- 1 ½ cups granulated sugar
- 2/3 cup brown sugar
- ½ teaspoon salt
- ¾ cup cocoa powder
- ¾ cup all-purpose flour
- 3 eggs, lightly beaten
- 1 ½ teaspoons pure vanilla extract
- ¾ cup butter (1 ½ sticks), melted
- 1 cup (about 15 miniatures) chocolate peanut butter cups (such as Reeses), chopped
- ¼ cup mini chocolate chips (optional)
- ½ cup salted caramel sauce, divided
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 13×9 inch pan with nonstick cooking spray or line with parchment.
- In a large bowl, combine sugars, salt, cocoa powder, and flour with a whisk.
- In a medium bowl, whisk together eggs, vanilla, and butter.
- Add wet ingredients to dry ingredients and gently mix. Be sure to not over mix.
- Fold in peanut butter cups and mini chocolate chips.
- Pour half the batter into the pan and using a toothpick swirl in ¼ cup of caramel sauce.
- Pour remaining batter over the top and swirl in remaining caramel sauce.
- Bake for 35-40 minutes.