Peanut butter…Espresso…Chocolate! What could be better? This recipe could be my favorite go to meal…Seriously. It has protein, calcium, vegetables (coffee beans count, right?!?) energy…Seems like a balanced meal to me. 😉 I double the recipe, because I love my brownies thick and a little gooey in the middle. I use this brownie pan…and all of the edges turn out crispy, and while I get my gooey in the middle, there is no molten volcano of chocolate. (That recipe is for another day!)
Nonstick vegetable oil spray
1/3 cup vegetable oil
1 large egg
2 tablespoons espresso powder
One 17.6-ounce box brownie mix, I prefer Betty Crocker fudge
3/4 cup peanut butter chips, I prefer Reese’s brand
1/4 teaspoon coarse flake salt
Preheat the oven to 350 degrees F.
Spray an 8-by-8-inch baking pan with nonstick spray. In a large bowl, whisk together 1/3 cup water and the oil, egg and espresso powder. Add the brownie mix and stir until well blended. Stir in the peanut butter chips. Transfer the batter to the prepared baking pan. Sprinkle the salt evenly over the top. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, 35 to 40 minutes. Cool completely before cutting into squares. Arrange the brownies on a platter and serve.
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Recipe post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.