Peanut Butter Espresso Brownies
This recipe saves time with store-bought brownie mix. But you won't even recognize the mix once espresso powder and peanut butter chips are mixed in and flaky sea salt is sprinkled on top.
Prep time:
Cook time:
Serving size: 24
Calories per serving: 127
Ingredients:
Cook time:
Serving size: 24
Calories per serving: 127
Nonstick vegetable oil spray
1/3 cup vegetable oil
1 large egg
2 tablespoons espresso powder
ounce One 17.6- box brownie mixes, such as Duncan Hines
3/4 cup peanut butter chips
1/4 teaspoon coarse flake salt
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
