Meet Your New Favorite Trio: Chocolate, Coffee & Peanut Butter

If you’re looking to take your brownies up a notch, look no further than this recipe developed by Stacie of Sugarface Bakes featuring our espresso powder and a luxurious layer of melty, gooey peanut butter. We’re big fans of adding instant espresso to anything chocolate in order to amp up the rich flavor. Here, it does just that, making the chocolate flavor bolder to balance out the nuttiness of the peanut butter. Even better, it’s up to you what brownie recipe to use for this – the peanut butter layer and espresso can be added to any classic mix. Whether you prefer fudgy brownies, cakey brownies, or somewhere in between, it’s your choice which to use. The only thing that’s non-negotiable? The fact that you’ll want to eat the whole tray.

Ingredients

• Brownie batter

• 1 1/4 cup no-stir peanut butter

• 1/2 to 1 tbsp instant espresso powder (if not already in batter recipe)

Directions

1. Preheat oven to 375 F.

2. Melt peanut butter then pour into a 9x9 pan lined with parchment. Freeze for 1 hour.

3. If not already included in the recipe, add instant espresso powder to brownie batter. Set aside.

4. Remove the parchment and peanut butter from the pan, placing the sheet back in the freezer. Let the pan come to room temperature.

5. Once at room temperature, line the baking pan with parchment. Remove peanut butter from the freezer.

6. Pour half the brownie batter into the pan, then top with your frozen peanut butter layer. Pour remaining brownie batter on top, carefully spreading it out evenly.

7. Bake for 30 minutes. Let cool completely.