Tip: Cutting brownies with a metal knife usually results in large chunks sticking to the knife and leaving jagged edges (looking like your 3-year-old cut them). For clean, sharp edges on your brownies, just use a plastic knife since it is naturally non-stick. I keep a couple disposable plastic knives on hand just for this.
1 1/2 sticks (12 Tbsp, 172g) salted butter
6 oz (170g) Dick Taylor baking Chocolate
1 cup (198g) granulated sugar
2 tsp vanilla extract
1 tsp instant espresso powder
3 large eggs (room temp)
⅓ cup (45g) all-purpose flour
⅓ cup (30g) dutch-processed cocoa powder
¾ tsp baking powder
3oz (85g) Dick Taylor baking Chocolate (chopped)
¼ cup (50g) heavy cream
¼ cup (60g) peanut butter (room temp)
⅓ cup (40g) confectioners sugar
- Preheat the oven to 350 degrees F. Line a 8x8 inch pan with parchment paper.
- In a heat-proof mixing bowl, melt together the butter and chocolate on 50% power in the microwave, stirring at 30 second intervals until melted and smooth. Stir in the sugar, vanilla, and instant coffee.
- In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined.
- Evenly spread the mixture into the prepared baking pan. Bake for about 30 minutes, rotating halfway through, until the brownies are just set.
- For the topping, add the chocolate and the cream to a microwave safe bowl. Microwave on 50% power for 30 second intervals, stirring after each interval until melted and smooth. Stir in the peanut butter and confectioners sugar until smooth, Spread over cooled brownies and garnish with chopped chocolate if desired. Let cool 2 hours before cutting and serving