Peanut Butter Espresso Brownies
Level: Easy
Yield: 24 small brownies
Total: 1 hr
Active: 20 min
Nutritional Analysis Per Serving
Serving Size: 1 of 24 servings
Calories: 175
Total Fat: 10 g
Saturated Fat: 2 g
Carbohydrates: 18 g
Dietary Fiber: 0 g
Sugar: 11 g
Protein: 3 g
Cholesterol: 8 mg
Sodium: 83 mg
Ingredients
- Nonstick vegetable oil spray
- 1/3 cup vegetable oil
- 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
Instructions
- Heat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray.
- In a spacious bowl, combine 1/3 cup water with the oil, egg, and espresso powder by whisking thoroughly. Incorporate the brownie mix and mix until fully combined. Fold in the peanut butter chips.
- Pour the mixture into the greased dish. Distribute the salt evenly across the surface.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the middle emerges with just a few sticky crumbs. Allow to cool fully prior to slicing into squares. Display the brownies on a serving tray and enjoy.
These Peanut Butter Espresso Brownies fuse rich chocolate, nutty peanut butter, and bold coffee for an irresistible fudgy treat that coffee lovers crave. Giada De Laurentiis's genius hack elevates a simple box mix with espresso powder, deepening the chocolate without overwhelming it, while peanut butter chips deliver creamy bursts and a sprinkle of coarse salt cuts the sweetness perfectly.
Whip up this effortless dessert in one bowlperfect for busy nights or spontaneous gatherings. Preheat, mix water, oil, egg, and espresso; stir in the mix and chips; bake for chewy edges and a moist center. Your kitchen will fill with tempting aromas, promising "fudgy heaven" in every bite.
Pro tip: Choose premium espresso powder like King Arthur or Medaglia d'Oro for seamless dissolve and intense flavor. Reese's peanut butter chips melt beautifully, and Maldon salt adds crunch. For flair, swirl in extra peanut butter or glaze with vanilla-espresso icing post-bake.
Store airtight at room temp for 3 days, fridge for a week (they firm up delightfully), or freeze up to 2 months. Pair with vanilla ice cream or berries for decadence. At 175 calories each, they're a smart indulgencebake now and watch them vanish!
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