Peanut Butter Mocha Brownies Recipe – Learn Like a Pro : Even though you didn’t think you needed peanut butter mocha brownies in your life, you do now! Rich chocolate, potent espresso, and creamy peanut butter come together beautifully in these brownies. They are also quite simple to make and may be prepared in just one bowl. Add your preferred chocolate, coffee, and peanut butter toppings for a little flair, then devour.
Peanut Butter Mocha Brownies Recipe – Learn Like a Pro
Ingredients
Peanut Butter Mocha 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
Toppings
- Mini unwrapped peanut butter cups
- Mini peanut butter cookies (I used Nutter Butter bites)
- Dark chocolate covered coffee beans
Instructions
Set an 8×8 baking dish on a baking sheet lined with parchment paper and nonstick spray. Preheat the oven to 325F.
Mix the butter, oil, sugars, and espresso powder in a big basin.
Stir in the vanilla and eggs after combining.
Add the salt, flour, and cocoa powder and stir.
Add the chocolate and fold.
Evenly distribute the batter after pouring it into the pan. Using a toothpick, swirl the melted peanut butter in a zigzag pattern over the top.
Bake for twenty to thirty minutes.
After 15 minutes of cooling, press the toppings into the brownies.
After letting the brownies cool for about an hour, cut them into pieces and eat!
ALSO SEE
Notes
VEGAN: Although I haven’t tried it, replace your oil with melted coconut oil, replace the butter with vegan baking sticks, and replace the eggs with two flax eggs (2 tablespoons milled flax combined with 5 tablespoons water, then allowed to gel for 10 minutes). Don’t forget to use vegan toppings and chocolate. Bake for twenty to twenty-five minutes.
GLUTEN FREE: Replace the all-purpose flour with gluten-free baking flour (with xanthan gum mixed in); I haven’t tested this. Bob’s Red Mill is my favourite brand. Additionally, be sure to utilise toppings free of gluten.
Brownie peanut butter swirl
Before baking, cover everything with a layer of peanut butter swirls. You can use as much or as little peanut butter as you desire in this simple step. As a minimum, I suggest 1/4 cup; if you’d like, you can add up to 1/2 cup.
In the microwave, melt the peanut butter for 30 seconds or until it becomes mushy. Pour it over the brownies’ surface in a zigzag pattern. Using a toothpick, swirl until the mixture is dispersed evenly. We want two distinct layers, so don’t swirl the peanut butter too much to avoid it blending in with the brownies.
How to bake peanut butter mocha brownies
Swirl and bake for 25 to 30 minutes. It’s best to start at twenty-five minutes and work your way up from there. When pressed in the centre, it shouldn’t jiggle or wobble; instead, it should have a small puff in the middle. If in doubt, it’s preferable to underbake brownies rather than overbake them.
FAQs
Can I modify this recipe?
Although I haven’t tried any changes, I’ve included the best ways to make these vegan or gluten-free in the recipe notes. I’m sure they’ll turn out just fine, however they might come out a little more dense or fragile because brownies are supposed to be fudgy and gooey!
Otherwise, if you’re preparing these brownies exactly as written, all the other ingredients should stay the same. Unless specifically indicated in this post or recipe, brownies are quite sensitive, thus making any changes could result in an entirely different result.
