Coffee, Chocolate & Peanut Butter Brownies
These deliciously rich chocolate and peanut butter brownies were a massive hit in the office, and super easy to make. These squidgy, fudgey chunks of joy have a lovely depth of flavour, and the peanut butter brings a fantastic savoury, salty twist that really makes these impossible to put down.
The method we’ve got here uses ground almonds and coffee flour as we’ve gone for a gluten-free recipe here, but feel free to switch either of these out for the same amount of regular flour - the end result will still be fantastic!
- 250g dark chocolate (minimum 70% Cocoa solids)
- 250g unsalted butter
- 250g golden caster sugar
- 60g ground almonds*
- 20g coffee flour*
- ½ teaspoon of cinnamon
- pinch of salt
- 6 eggs
- 2 short shots of espresso coffee
- 3 tablespoons crunchy peanut butter
*if you don’t have either of these, simply substitute for the same amount of regular flour
- Preheat the oven to 160°C degrees. Grease and line a 23 x 23 cm baking tin with parchment.
- Place the chocolate and butter in a heat proof bowl. Set the bowl over a pan of simmering water, making sure that the bowl isn't actually touching the water. Stir occasionally as the butter and chocolate melt. Once completely melted remove from the heat and stir until all the butter and chocolate are incorporated.
- Add the sugar and mix well.
- In a separated bowl, add the ground almonds*, coffee flour*, cinnamon and salt, mix and then add to the chocolate-butter mixture.
- Pour in the coffee and incorporate.
- Add the eggs and whisk until incorporated in to the mixture.
- Pour the brownie mixture in to the prepared baking tin.
- Drizzle the peanut butter over the top and swirl through the mixture.
- Place in the oven and cook for 20 - 30 minutes, until set around the edges but still with a slight wobble in the middle.
- Allow to cool and rest for 1 hour before removing from the baking tin and cutting in to bite sized pieces.
Enjoy with a cup of CRU - what a treat!