There isn’t a kind of brownie that hasn’t been done before. I’d like to be surprised for a change. I’m certain even these have been made by someone somewhere before. But anyway, I made them on a whim and they turned out pretty damn good. I have no good reason why I baked them in a loaf tin, but I did. Please use a square tin for yours, it’ll look like brownies then.
The coffee adds extra flavour and makes the brownies more chocolaty. Peanut butter in brownies is serious genius because it balances the sweetness with saltiness. Works like magic. Although, I know too many people who loathe peanut butter. If you love it, you’ll be making these over and over again.
Dark chocolate – 1 cup chopped
Butter – 1/4 cup
Peanut butter – 4-5 heaped tsp
Flour – 3/4 cup
Baking soda – 1 tsp
Sugar – 3/4 cup (mix brown and white sugar)
Eggs – 2
Instant coffee powder – 2 tsp
Hot water – 2 tbsp
Vanilla – 1 tsp
Preheat your oven at 190 degrees C and line a baking tin with parchment paper.
Melt chocolate and butter in a steel or any heat proof bowl over a pot of simmering water. This is a gentler way of melting chocolate so it doesn’t burn with direct heat. Alternately, you could pop it in a microwave to melt it.
Once melted, keep aside to cool for about a minute.
Now crack the eggs into the chocolate and whisk immediately.
Add vanilla and sugar. Mix well.
Whisk the coffee powder and hot water together. Add it to the batter.
Tip the flour and baking soda in and fold gently.
Pour the batter into the tin.
Drop heaped teaspoons full of peanut butter on the batter leaving sufficient space between them.
Using a skewer or knife make swirls. Don’t over do it else the peanut butter will mix into the batter.
Bake for 20-25 mins at 190 degrees C.