Peanut Butter and Salted Caramel Brownies

Preheat oven to 350ºF. Lightly grease an 8×8 inch baking dish and set aside.

In a large bowl, whisk together melted butter, granulated sugar and brown sugar until well combined. Whisk in vanilla, and then eggs, one at a time and stir until smooth.

In another bowl, stir together flour, cocoa powder, baking powder and salt until combined. Add the flour mixture into the wet ingredients and stir until just combined.

Soften the chocolate peanut butter spread in the microwave, about 30–60 seconds on high power. Stir 1/2 cup of the spread into the brownie batter. Pour the batter into the prepared baking dish and smooth it out. Drizzle the salted caramel and the remaining 1/4 cup of softened spread all over the top of the brownie batter. Use the tip of a knife to swirl the caramel and peanut butter spread together.

Bake for 35–40 minutes until brownies are just set in the middle. Remove from the oven and allow to cool completely before cutting and removing them from the pan. Brownies will keep well for up to 5 days in an airtight container at room temperature, or can be frozen for up to 3 months.