Peanut Butter Mocha Brownies
Total Time
50 minutes + 1 hour cooling
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(0)
Ingredients
16 brownies
- 6 tbsp (85g) unsalted butter, melted
- 1/4 cup (50g) vegetable oil (or canola, almond, avocado, melted coconut..etc)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed (light or dark)
- 1 1/2 tsp instant espresso powder
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup (70g) all purpose flour
- 3/4 cup (60g) unsweetened cocoa powder, sifted
- 1/2 tsp salt
- 1/2 cup dark chocolate, chips or chopped
- 1/3 cup creamy peanut butter, melted
- Mini unwrapped peanut butter cups
- Mini peanut butter cookies (I used NutterButter bites)
- Dark chocolate covered coffee beans
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Preparation
Chef’s notes
Vegan – I haven’t tested it, but use melted coconut oil for your oil, swap the butter with vegan baking sticks and the eggs with two flax eggs (2 tbsp ground flax mixed with 5 tbsp water and let it sit for 10 minutes to gel). Also make sure to use vegan chocolate and toppings. Bake for 20-25 minutes.
Gluten Free – I haven’t tested it, but swap the all purpose flour with gluten free baking flour (with xanthan gum mixed in). My favorite is by Bob’s Red Mill. Also make sure to use gluten free toppings.