These brownies are the combination of basically all of my favorite things – peanut butter, chocolate, and coffee. They are rich, fudgy, and incredibly delicious! If you are wanting to make something extra special for your Valentine (or for yourself) this year, these are the brownies for you. They are definitely not healthy, but you need to indulge every once in a while – I like to follow the 80/20 rule for healthy eating. These definitely fall under that 20% unhealthy part!
I adapted this recipe from one of my favorite bloggers, Cookie + Kate when baking up these brownies. The first batch I made, I brought along with me on a trip home to Pennsylvania last weekend and they were devoured within a few short days. In that batch I had included pomegranate seeds instead of a peanut butter topping. I love the combo of dark chocolate and pomegranate! Since that was a test batch and I failed to get pictures, I made them again but didn’t have any pomegranate seeds on hand so I added one of my favorite foods, peanut butter. It was tough to judge, but I think this peanut butter version was definitely the winner!Print
Surprise your valentine with a batch of these rich salted peanut butter mocha brownies. (Recipe adapted this recipe from Cookie + Kate.)
- 10 tablespoons salted butter
- 1 1/4 cup granulated sugar
- 3/4 cup cocoa powder
- 1/2 cup flour
- 1 tablespoon instant espresso coffee granules
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1/4 cup peanut butter
- 1 tablespoon maple syrup
- Dash of sea salt
- Preheat your oven to 350 degrees Fahrenheit.
- Line an 8″x8″ baking dish with a piece of parchment paper and set aside.
- Melt the butter in a small saucepan or a bowl in the microwave.
- In a large mixing bowl, combine the sugar, flour, coffee, and cocoa.
- Add the eggs, vanilla, and melted butter to the flour mixture. Stir well until smooth.
- Pour into prepared baking pan and spread out evenly with a spoon.
- In a small bowl, combine peanut butter, coconut oil, and maple syrup. Heat in the microwave for 20-30 seconds stirring frequently until smooth.
- Spoon peanut butter mixture on top of brownie batter in the pan. Use a butter knife to swirl peanut butter through the brownie batter. Sprinkle with a dash of sea salt.
- Place pan on a middle rack in the oven and bake for 45-50 minutes or until a toothpick inserted into the middle comes out mostly clean.
- Place pan on a cooling rack. After 10 minutes, grab the ends of the parchment paper to carefully lift the brownies out of the baking pan and allow to cool completely on the cooling rack.
Note, I like my brownies to be pretty gooey/fudgy. If you want a more firm brownie, you may want to try baking up to an hour in the oven. Use the toothpick test to judge desired doneness.
- Serving Size: 1/16th recipe
- Calories: 191 kcals
- Sugar: 17 h
- Sodium: 84 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg