Peanut Butter Espresso Brownies Recipe

Bold espresso powder and creamy peanut butter chips elevate this peanut butter espresso brownies recipe to a decadent favorite you’ll always want at the heart of your afternoon snack table. It’s delicious with a cold glass of milk, a scoop of vanilla bean ice cream, a hot mocha, a handful of roasted peanuts; in fact most things.

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Peanut Butter Espresso Brownies Recipe Ingredients

• Nonstick vegetable oil spray
• 1/3 cup vegetable oil
• 1/3 cup water
• 1 large egg
• 2 tablespoons espresso powder
• One 17.6-ounce box brownie mix (such as Duncan Hines)
• 3/4 cup peanut butter chips
• 1/4 teaspoon coarse flake salt

How To Make Peanut Butter Espresso Brownies Recipe

1. Prepare the oven and pan: Start by preheating your oven to 350°F (175°C). Prepare an 8-by-8-inch baking pan by coating it generously with nonstick vegetable oil spray. For even easier removal, you can line the pan with parchment paper, leaving an overhang on two sides.
2. Infuse the wet ingredients: In a large mixing bowl, combine the water, vegetable oil, and the egg. Add the 2 tablespoons of espresso powder and whisk vigorously. It is important to mix the espresso powder with the liquids first to ensure it dissolves completely, providing a uniform, deep coffee flavor throughout the batter.
3. Mix the batter: Add the boxed brownie mix to the espresso mixture. Stir with a spatula or wooden spoon until the dry ingredients are just well blended with the wet. Once smooth, fold in the peanut butter chips, distributing them evenly so every bite has a burst of creamy peanut butter.
4. Add the savory finish: Transfer the thick batter into the prepared baking pan, smoothing the top with your spatula. Sprinkle the coarse flake salt evenly over the surface. This salt is the secret to balancing the intense sweetness of the chocolate and the richness of the peanut butter chips.
5. Bake to perfection: Place the pan in the center of the oven and bake for 35 to 40 minutes. You are looking for a toothpick inserted into the center to come out with just a few moist crumbs attached. Avoid overbaking, as the espresso can become slightly bitter if the brownies are too dry.
6. Cool and slice: Remove the pan from the oven and place it on a wire rack. It is essential to let the brownies cool completely in the pan before attempting to cut them. This allows the fudgy structure to set and ensures clean, sharp edges when you slice them into squares.

Recipe Tips

• Espresso Powder vs. Coffee: Ensure you use instant espresso powder rather than ground coffee beans. Espresso powder is designed to dissolve instantly and provides a much more concentrated flavor without the grittiness of grounds.
• Don’t Overmix: When adding the dry brownie mix, stir until just combined. Overmixing can lead to a cake-like texture; for fudgy brownies, a gentle hand is best.
• The “Clean Cut” Secret: For perfectly neat squares, wipe your knife with a warm, damp cloth between every single cut.
• Customize the Chips: If you prefer a less sweet brownie, you can use a mix of half peanut butter chips and half dark chocolate chunks.

What To Serve With Peanut Butter Espresso Brownies Recipe?

This Peanut Butter Espresso Brownies Recipe is a rich, bold treat that needs a creamy or neutral pairing! A Cold Glass of Whole Milk is the quintessential choice for cutting through the fudgy richness. For a more indulgent dessert, a Scoop of Vanilla Bean Ice Cream adds a lovely temperature contrast that pairs perfectly with the chocolate! A side of Sliced Bananas or a Hot Espresso Shot pairs wonderfully with the peanut butter and coffee notes.

How To Store Peanut Butter Espresso Brownies Recipe

• Room Temperature: Store the brownie squares in an airtight container for up to 4 days. Placing a piece of parchment paper between layers will prevent them from sticking together.
• Refrigerate: You can keep them in the fridge for up to a week if you prefer an extra-chewy, cold brownie texture.
• Freezing: These brownies freeze beautifully for up to 3 months. Wrap individual squares tightly in plastic wrap and store them in a freezer bag. Thaw at room temperature for 30 minutes before serving.

Peanut Butter Espresso Brownies Recipe Nutrition Facts

• Calories: 210 kcal (per brownie, based on 16 squares)
• Total Fat: 11 g
• Saturated Fat: 4 g
• Cholesterol: 15 mg
• Sodium: 180 mg
• Total Carbohydrates: 26 g
• Sugar: 18 g
• Protein: 3 g
• Fiber: 1 g

Nutrition information is estimated and may vary based on the specific brand of brownie mix used.

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