These Easy Peanut Butter Espresso Brownies have a wonderful strong coffee flavour. For a Crunchy, nutty bite use Crunchy Nut Butter and for a strong coffee flavour, use Instant Espresso coffee powder.
This simple espresso brownie recipe should be on everyone's baking list, the rich espresso flavour, which you can pair down by reducing the amount you use, works really well with the taste and crunch of the Peanuts.
Jump to:
Ingredients and Substitutions
This is just an overview of the ingredients I used for making Peanut Butter Brownies, with possible alternatives and why I may have used them.
- Chocolate - Around 70% dark chocolate will give these Brownie Bites a lovely rich flavour and colour. Try using dark chocolate to make these Chocolate Chip Rock Buns
- Butter - Unsalted butter. If you use block margarine, the flavour will taste slightly different.
- Nut Butter - Use a good quality natural Crunchy Peanut Butter so that you can see and taste the lovely chunks of peanuts in a Brownie slice. Try not to use Nut butter with added oil, as this may affect the end result. You could use any leftovers to make these Gooey Chocolate Chip Rock Cakes
- Coffee Powder - For a rich espresso flavour, use a strong instant espresso powder. You can adjust this according to your taste.
- Eggs - Medium, free range and organic if you can.
- White Spelt Flour - Plain white flour is fine.
- Sugar - Soft Brown Sugar complements the chocolate and coffee flavours. White Caster sugar is fine.
See a full list of ingredients and quantities in the recipe card below.
Step by Step Instructions
To make these Brownie Bites from scratch, first grease and line a 20cm (8inch) x 25cm (10inch) baking tin, with baking parchment. Preheat the oven to 180°C, (160°C for fan assisted ovens)
Step 1: Melt the butter and chocolate over low heat in a medium pan.
Step 2: In a separate mixing bowl, beat the sugar, and eggs until well combined.
Step 3: Add half of the Peanut Butter along with the melted butter and chocolate. Mix until well combined.
Step 4: Sieve the flour and instant coffee powder together, then add to the chocolate mixture. Mix until smooth and well combined.
Step 5: Pour all the brownie mixture into the prepared tin and spread it out to the edges with a spoon. Add dollops of the remaining Peanut Butter over the Brownie Mixture using a teaspoon. Create a marble effect using a cake skewer in the same way this Chocolate and Vanilla Marble Cake is created. .
Step 6: Bake for 25 - 30 mins or until baked. The top should be soft and squidgy.
Let the brownies cool completely in the tin, before cutting them into squares.
Recipe FAQs
Overbaking brownies can make them very dry, try underbaking them by a minute or two.
Store in an airtight container. They keep well and much like Traditional Yorkshire Parkin they taste even better after a day or so.
Adjust the coffee flavour by reducing the strength or amount of instant coffee powder used.
If you love Peanuts, drizzle the top with smooth peanut butter and a scattering of Peanuts after baking.
More Traybake Recipes
Looking for other recipes like this? Try these:
If you tried this Peanut Butter Espresso Brownies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Subscribe to my Newsletter!
Recipe
Peanut Butter Espresso Brownies
Equipment
- 20cm (8inch) x 25cm (10inch) baking tin.
- Baking Parchment
Ingredients
- 200 g Butter plus extra for greasing
- 200 g Dark chocolate
- 200 g Soft Brown Sugar
- 4 medium Eggs
- 200 g Crunchy or smooth peanut Butter
- 130 g White Spelt Flour or Plain White Flour
- 30 g Instant Strong Coffee Powder such as Instant Espresso Powder
Instructions
- To make these Peanut Butter Brownie Bites from scratch, first grease and line a 20cm (8inch) x 25cm (10inch) baking tin, with baking parchment. Preheat the oven to 180°C, (160°C for fan assisted ovens)
- Melt the butter and chocolate over low heat in a medium pan.200 g Butter plus extra for greasing, 200 g Dark chocolate
- In a separate mixing bowl, beat the sugar, and eggs until well combined.200 g Soft Brown Sugar, 4 medium Eggs
- Add half (100g) of the Peanut Butter along with the melted butter and chocolate. Mix until well combined.200 g Crunchy or smooth peanut Butter
- Sieve the flour and instant coffee powder together, then add to the chocolate mixture. Mix until smooth and well combined.130 g White Spelt Flour, 30 g Instant Strong Coffee Powder
- Pour all the brownie mixture into the prepared tin and spread out to the edges with a spoon. Add dollops of the remaining (100g) Peanut Butter over the Brownie Mixture using a teaspoon. Create a marble effect using a cake skewer.
- Bake for 25 - 30 mins or until baked. The top should be soft and squidgy. Let the brownies cool completely in the tin, before cutting into squares.
- Store in an airtight container. They keep well and taste even better after a day or so.
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
Leave a Reply