Peanut Butter Mocha Brownies
Rich espresso brownies swirled with peanut butter and topped with peanut butter cookies, cups, and chocolate covered coffee beans.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 tbsp (85g) unsalted butter, melted
- 1/4 cup (50g) vegetable oil (or canola, almond, avocado, melted coconut..etc)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed (light or dark)
- 1 1/2 tsp instant espresso powder
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup (70g) all purpose flour
- 3/4 cup (60g) unsweetened cocoa powder, sifted
- 1/2 tsp salt
- 1/2 cup dark chocolate, chips or chopped
- 1/3 cup creamy peanut butter, melted
- Mini unwrapped peanut butter cups
- Mini peanut butter cookies (I used NutterButter bites)
- Dark chocolate covered coffee beans
Instructions
- 1
Preheat the oven to 325F and line an 8×8 baking dish with nonstick spray and parchment paper.
- 2
In a large bowl, whisk together the butter, oil, sugars, and espresso powder.
- 3
Once combined, mix in the eggs and vanilla.
- 4
Mix in the flour, cocoa powder, and salt.
- 5
Fold in the chocolate.
- 6
Pour the batter into the prepared pan and spread it even. Drizzle the melted peanut butter over top in a zig-zag pattern and swirl with a toothpick.
- 7
Bake for 25-30 minutes.
- 8
Allow the brownies to cool for 15 minutes, then press in your toppings.
- 9
Chill the brownies for about an hour to set, then slice and enjoy!