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.
Proud moment.
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 your sweetie will absolutely love these. Served with big ice cold glass of milk.
It’s love at first bite.
More desserts you’ll love:
The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat
Grain Free Tahini Brownies (the best brownies I’ve ever eaten!)
Chocolate Dipped Brown Butter Tahini Cookies
Nutella Stuffed Brown Butter Blondies
Old Fashioned Iced Brown Butter Oatmeal Cookies
Fudgy Peanut Butter Swirl Brownies with Toffee + Sea Salt
Ingredients
- 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
Instructions
- 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.
17 comments
they look great Can’t go wrong with tons of chocolate, PB, and toffee bits. Thank you for using those & not nuts. I am not a nuts-in-desserts person but toffee is always good 🙂
I here hath died and gone to brownie heaven. YUM.
Oh my dear godness, I want to try this out asap!
i’m making these right now! i just noticed your instructions to bake these in a metal cake pan. curious – why metal? i only have glass, so that’s what i’m using. with the amount of chocolate i just chopped, i’m not too worried about my end product. 🙂 thanks for the recipe!
Hi! You’ll want to use a metal cake pan because glass pans tend to get hotter in the oven. I would reduce the temperature by 25 degrees. Or you can bake them a little less time. Let me know how they turn out.
Monique! Thanks for your response. I had NO idea glass got hotter. I baked the brownies before I saw your reply, but they turned out great! And even better the next day!!! I have tried out more than a few homemade brownie recipes but without being much impressed. These are so fantastically fudgy! Thanks again for the recipe.
Looks deliciousss!!! If I had a valentine, i`ll totally make this for him!
I made these for my sons second grade class for thier Valentine party. Unfortunately I had to omit the peanut butter for his peanut free school. They were still scrumptious, moist, chewy. I also left out the coffee. I think tonite or tomorrow I will make them to the recipe. Thanks!
Well, I actually made these to the recipe. I see now why you call them “Can’t Stop, Won’t Stop Brownies”. OMG!! I really couldn’t stop at just one piece!! I loved them! However, I found the kids didn’t like the toppings so I won’t be making these too often, otherwise I’ll end up eating the entire batch and gain about 50 lbs!! Thanks again for the great recipes. Keep them coming!!
Mmm! These look delicious! Love browsing your site for recipes! Thanks!
is it ok to use natural peanut butter? (the kind you stir) i have come across a lot of peanut butter recipes that say NOT to use the natural kind and thats all i have!
I think in this case it would be fine! The brownies will absorb any extra oil from the natural peanut butter, so they should turn out just fine.
hooray! i will be making them tonight to celebrate “national peanut butter day!” 😀 thanks!
You are the best. Thanks for the fantastic job.
these are such good brownies!
Hi Monique, these sound irresistible can’t wait to bake them. Would I need to substitute anything if I omit the coffee and espresso? Baking them for Thanksgiving, and some cannot tolerate caffeine/coffee. Thank you! Hope you can see this before then 😬
Ah I am so sorry for the delay. You could use decaf coffee if you have that on hand.