Out of all the brownies I’ve made, these are my absolute favorite.
Like the best evaaaaaaaaaaaaaa.
A bit dramatic but what did you expect? I love chocolate.
A mix between fudgy and a tiny bit cakey, these brownies are incredibly rich, decadent, and downright addicting.
I thought I’d share them with you, because this is as close to a Valentine’s Day dessert that I’ll make. Trust me, it’s got all the chocolate love you need.
I call these ‘Can’t Stop, Won’t Stop Brownies’ because the toppings just don’t stop and to be honest, I couldn’t stop eating them. I ended up hiding them from sight, which of course doesn’t mean a thing. When it comes to peanut butter, I have no will power. But guess what I did? I made these brownies AND resisted spooning all of the peanut butter into my mouth. And no my hands weren’t handcuffed.
I can’t stop thinking about these brownies though. And how could I when rich chocolate chunks are folded into the batter to ensure bits of creamy chocolate with each bite?
They’re moist, chewy, and covered with three of the best things in life: peanut butter swirls, toffee, and sea salt.
Seriously, does it get any better?!
I’m not sure, but I’m quite confident that you’re sweetie will absolutely love these. Served with big ice cold glass of milk.
It’s love at first bite.
- 2 sticks unsalted butter
- 2 cups sugar
- 1 1/4 cup unsweetened high-quality baking cocoa
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 4 eggs
- 2 teaspoons vanilla
- 2 teaspoons freshly brewed coffee
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 10-12 ounces (about 1 1/2 cups) 60% bittersweet chocolate (or your favorite chocolate bar), chopped into chunks
- For topping:
- 1/2 cup peanut butter
- 1/3 cup toffee chips
- 1 teaspoon coarse sea salt
- Preheat the oven to 350 degrees F. Line a 9x13 inch metal cake pan with parchment paper or lightly grease with butter.
- In a large bowl combine flour, cocoa powder, espresso powder, baking powder and salt; set aside.
- In a large saucepan, add the butter and melt over very low heat, stirring every few minutes until smooth and combined. Add sugar and stir to combine until the mixture becomes cream like and shiny. Remove from heat. Wait a few minutes then whisk in eggs, vanilla, and coffee; mixing until smooth and well combined. Add warm butter and egg mixture to the flour mixture and stir until smooth and combined. Wait about 5 minutes, then gently fold in the chocolate chunks, reserving a few if you'd like for the topping. Pour the batter into the prepared cake pan and smooth the top with a spatula so it is evenly spread.
- Place peanut butter in small microwave safe bowl and microwave for 30 seconds, stir. Spoon or drizzle peanut butter over the brownie batter and gently swirl with a knife in an 8-figure motion to create a marble effect. Sprinkle toffee evenly over the top and sprinkle with sea salt.
- Bake the brownies for 25-30 minutes or until tester inserted into center comes out clean or only with a few crumbs attached. Do not overbake. In my opinion it's better to underbake a brownie a bit as then they will be fudgy and rich versus dry. Cool brownies on a wire rack in pan at room temperature for about an hour. If you used parchment paper, lift brownies from the pan and cut into 30 squares. These brownies are incredibly rich so you really only need a very small serving.
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