Peanut Butter Kahlua Brownies are thick, chewy, fudgey, and absolutely delicious.
Can you tell I’m a huge fan of the chocolate-peanut butter combination? Throw a little coffee in there and I’m in heaven. The moment I saw these brownies on Cheese and Chocolate via Pinterest I knew I had to make them. Like, yesterday. The flavor combination intrigued me and after having a bite (or a few… dozen) I’m pleased to say the flavors work well together.
What is your favorite flavor twist to brownies?
You may also like these brownie recipes:
- Slutty Brownies
- Peanut-Butter Marshmallow Crunch Brownies
- S’mores Brownie Bars
- Classic Brownies
- Cocoa Brownies
- Dulce de Leche Brownies
- Whole Grain Brownies
- Nutella Brownies
Taste: I never would have thought to combine Kahlua and peanut butter with chocolate but it’s actually pretty magical.
Texture: As my boyfriend said, “These brownies only get better as they sit out.” They become chewier and more fudgey the longer they’ve cooled, even a day or two later. The peanut butter adds a thick, sticky, luscious element.
Ease: Get ready to chop some chocolate and dirty a few pans. Nothing difficult, though.
Appearance: I love the peanut butter on top, makes you do a bit of a double take.
Pros: Delicious twist on one of my favorite desserts.
Cons: None! I really love that these just get better over time.
Would I make this again? Yes.
How to make Peanut Butter Kahlua Brownies
Yield: About 32 brownies
Prep Time: 10 minutes
1/3 cup Dutch-process cocoa powder
2 teaspoons espresso powder
3/4 cup Kahlua (or other coffee liqueur)
2 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter, melted
1/2 cup vegetable oil
1 cup peanut butter, divided
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 teaspoon salt
6 ounces semisweet chocolate, chopped
Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment or tin foil, leaving excess to hang around edges, and spray with nonstick cooking spray.
In a large bowl whisk the cocoa powder and espresso powder. In a small saucepan heat Kahlua just to a boil then pour over cocoa powder mixture. Whisk until smooth. Add unsweetened chocolate and whisk until melted and combined. Whisk in melted butter, vegetable oil, and 1/2 cup of the peanut butter. Whisk in eggs, vanilla, and sugar until smooth. With a rubber spatula fold in flour, salt, and chopped chocolate until just incorporated.
Pour batter into prepared pan. Heat the remaining 1/2 cup peanut butter in microwave for 15-20 seconds until loose and smooth. Drop dollops of peanut butter onto batter. Using a skewer or knife, swirl peanut butter into batter. Bake for about 30 minutes. Let cool completely on wire rack in pan before removing from pan and cutting into squares. Store at room temperature for up to 4 days.
From Cheese and Chocolate
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