It’s been a nasty withdrawal but thankfully it’s over.  These Peanut Butter Caramel Brownies have swooped in with all their decadence and knocked me right back off the wagon—most excellent puns and all.

No longer am I the beggar child, walking around with chocolate in my pockets, just off a hastily injected sugar high.  Once again I can bask in true baking glory, and I can dream about slightly more normal things.

These brownies are the perfect primer out-of-the-home-and-into-college baking primer.  Easy, rich, ridiculously unhealthy….I mean delicious.  Everything a late night snack should be.

Peanut Butter Caramel Brownies

Loosely adapted from Martha Stewart’s Baking Handbook

Caramel Topping

1 cup white sugar

1/3 cup water

2 tablespoons light corn syrup

½ cup half and half

¼ cup ( ½ stick) unsalted butter

1 teaspoon pure vanilla extract

½ teaspoon salt

1.  In a saucepan over medium-high heat combine the sugar, water, and corn syrup until the sugar has dissolved.  Boil the sugar mixture until it is deep amber in color.  Being extremely careful, add the half and half and butter, whisking until combined.  Mixture will steam, a lot.  Remove from heat and stir in the vanilla and salt.  Set aside and let cool.

Peanut Butter Brownies

½ cup (1 stick) unsalted butter

8 oz. bittersweet chocolate, chopped or chipped into small chunks

1 cup white sugar

½ cup packed dark brown sugar

½ teaspoon salt

4 large eggs

1 teaspoon pure vanilla extract

1 cup flour

½ cup creamy peanut butter, unnatural

2 tablespoons flour

2 tablespoons white sugar

1.  Preheat the oven to 350 degrees and generously butter an 8 by 8 inch square pan.  In the top of a double boiler, melt the butter and chocolate.  Once melted and combined, stir in both sugars, reserving the two tablespoons.  Whisk in the eggs, salt, and vanilla until the batter is thick and shiny.  Whisk in the flour, reserving the two tablespoons, and then pour into prepared pan.

2.  Microwave the peanut butter for 30 seconds or until soft and then stir in the 2 tablespoons flour and sugar.  Drop small dollops of peanut butter onto the brownie batter and swirl with a knife.  Bake for 40-50 minutes or until completely set and only moist crumbs and smears remain when a knife is used to check doneness.  Place on a cooling rack and while still hot, pour caramel topping onto.  Let cool completely before slicing.  Better the next day.

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