Peanut Butter Caramel Swirl Brownies

Ingredients:

• 1/2 cup heavy cream
• 1/4 cup sugar
• 1/4 cup water
• 1/2 peanut butter
• 1 tbsp corn syrup (can be replaced with honey)
• A pinch of sea salt
• 1/8 tsp vanilla extract
• 1 cup (230 g) unsalted butter, cut into pieces
• 170 g of high-quality dark chocolate, broken into large pieces
• 60 g semi-sweet chocolate, broken into large pieces, plus 110 g.
• 1 teaspoon instant coffee
• 4 large eggs
• 1.5 cups granulated sugar
• 1/2 cup light brown muscovado sugar (packed into a measuring cup with 2 teaspoons natural vanilla extract)
• 2 tsp natural vanilla extract
• 1/4 teaspoon fine salt
• 1 cup unbleached wheat flour

Preparation:

1. In a small saucepan, bring the cream to a simmer over low heat. Combine the sugar and water and cook in another small saucepan over high heat, without stirring, until the mixture turns a deep amber. Slowly whisk in the warm cream, stirring until smooth, and cook for another 1 minute. Remove from heat, stir in the peanut butter, corn syrup, sea salt, and 1/8 teaspoon vanilla extract, and whisk until smooth. Transfer to a bowl and let the mixture cool and thicken at room temperature, about 30 minutes.
2. Position a rack in the center of the oven and preheat to 350°F (160°C). Line a 9 x 13-inch baking pan with foil, leaving an extra amount of foil at the short edges. Spray the foil and pan with cooking spray.
3. Combine the butter, dark chocolate, 60g of semisweet chocolate, and instant coffee in a medium bowl over a double boiler. Melt the chocolate over low heat, stirring frequently, until smooth. Remove from heat and let cool slightly, about 5 minutes.
4. In a large bowl, whisk together the eggs, both sugars, vanilla extract, and salt until smooth. Add the melted chocolate mixture and whisk until fully combined. Scrape the batter down the sides of the bowl. Add the flour in two additions (the batter will thicken). Add the remaining 110g semisweet chocolate.
5. Spoon half the batter into the prepared pan and smooth it out. Using a tablespoon, drop peanut butter pieces on top of the batter every 5 cm. Carefully spoon in the remaining batter and smooth it over the caramel. Smooth the surface and spoon the remaining caramel on top, one at a time. Use a butter knife to create swirls of peanut butter to create a marbled effect.
6. Bake for about 23-25 ​​minutes, until the top is set but still soft, and the edges are puffed and starting to pull away from the sides of the pan. A toothpick inserted into the center should come out sticky (don't worry! One of the secrets to the soft, fudge-like texture of brownies is to slightly underbake them). Place the pan on a wire rack to cool completely.
7. To cut the brownie crust neatly, refrigerate the pan for about 20 minutes before slicing. Use foil to loosen the crust from the pan. Carefully remove the foil and place the brownie crust on a large cutting board. Using a large, sharp knife, cut the crust into 48 squares. (The brownies can be stored in an airtight container at room temperature for up to 3 days, or frozen, tightly wrapped, for up to 2 weeks.)