As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product in exchange for this post. The opinions in this post are 100% mine. You can read my full disclosure policy here.
If you haven’t tried Peanut Butter & Co. peanut butters you really MUST. I’m completely addicted and eat them on everything from my morning oatmeal to my nighttime ice cream…and sometimes right off the spoon! Soooo good.
This month Peanut Butter & Co. challenged me to a Mystery Ingredient recipe. They sent me a few jars of their peanut butter and a surprise ingredient….espresso! The I had to come up with a recipe. Peanut butter is so versatile, it goes with almost everything! And it’s not wrong that I immediate thought BROWNIES, right?! Chocolate, peanut butter, and coffee. I mean, trifecta of heaven.
Inspired by this recipe from Food.com, I whipped up this fantastical Peanut Butter & Espresso Brownie recipe and oh gosh, I can’t tell you how good they are. You can taste that espresso and it makes the brownies so moist and fudgy. Then you add the Smooth Operator peanut butter and it’s just GAH. They didn’t last long. At all. That peanut butter is so creamy and delicious. I had been the #1 White Chocolate Wonderful fan all the way, but Smooth Operator is now tied for first.
Next time you need to satisfy your sweet tooth or take a treat to a friend’s house, make these. You’re welcome. 😉
- 5 ounces semisweet chocolate
- 2 ounces unsweetened chocolate
- 3 tablespoons cocoa powder
- 1 1/2 tablespoons instant espresso
- 8 tablespoons unsalted butter, cut into quarters
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup flour
- 1/4 - 1/3 cup Smooth Operator Peanut Butter
Preheat oven to 350 degrees Fahrenheit.
Spray an 8 inch square baking pan with cooking spray, then line it with aluminum foil. Fit one sheet in one direction, another sheet across perpendicularly in the other direction it so the bottom and sides are covered, being sure to push it into the corners. Hang the foil over the edges to make it easy to remove the brownies. Spray with cooking spray. Set aside.
Simmer a pot of water over the stove and place a heat-proof bowl on top of it. In that bowl, melt the chocolates and butter, stirring constantly until smooth.
Whisk in the cocoa powder and espresso until smooth. Remove from heat and set aside to cool just a bit.
In a separate bowl, whisk together the eggs, vanilla, sugar, and salt. Slowly add the chocolate mixture and whisk constantly until well combined.
Stir in the flour until combined.
Pour the brownie mix into the prepared pan and smooth out with a spatula.
Warm the peanut butter in the microwave for just about 10 seconds to thin the consistency.
Pour the peanut butter in about 9 separate spots on top of the brownies. Think of it like making the circles on a die with 9 spots on it, 3 across and 3 down.
Use a knife to swirl the peanut butter through the brownies making sure to get some in all the corners.
Bake for 35-40 minutes or until a toothpick comes out clean.
Cool on a wire rack. When you're ready to cut and serve you can lift the brownies out of the pan using the foil as handles. Really easy to cut this way!
Check out the Peanut Butter & Co. website for more great products and find more yummy bloggers’ recipes on the Yum Squad website. Be sure to follow along on Facebook, Twitter and Pinterest to find some awesome promotions and new recipes they share! Oh, and you can buy Peanut Butter & Co. products on Amazon and have them shipped right to your house. Trust me, you’ll want to know this.
Peanut Butter & Co. is generously offering one of my readers a deliciously awesome prize pack: 2 jars of Smooth Operator, the peanut butter I used to make these amazing brownies! This giveaway is open to US residents ages 18+ only and will end at 11:59pm on March 18, 2015.