Peanut-Butter Swirl Espresso Brownies – ultra-fudgy dark-chocolate squares ribboned with creamy peanut butter and a hint of espresso, finished with a drizzle of warm ganache.
Ingredients (8×8-inch pan, 16 squares) • ½ cup (115 g) unsalted butter • 4 oz (115 g) 70 % dark chocolate, chopped • 1 Tbsp instant espresso powder • ¾ cup (150 g) granulated sugar • ¼ cup (50 g) packed brown sugar • 2 large eggs + 1 yolk • 1 tsp vanilla extract • ½ cup (65 g) all-purpose flour • ¼ cup (25 g) unsweetened cocoa powder • ¼ tsp salt • ½ cup (120 g) creamy peanut butter, warmed until pourable
Optional Ganache Drizzle – 2 oz (55 g) dark chocolate + 2 Tbsp heavy cream
Method Pre-heat oven to 350 °F / 175 °C; line an 8×8 in pan with parchment. Melt butter and chopped chocolate together, stir in espresso powder. Whisk in both sugars, then eggs, yolk and vanilla until glossy. Sift flour, cocoa and salt over the bowl; fold just to combine. Spread batter in pan. Dollop warm peanut butter in six or seven pools; drag a skewer to create thick swirls. Bake 25 – 28 min until edges are set and center still fudgy. Cool completely before cutting. For ganache, melt chocolate with cream and drizzle over stacked brownies.
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