PB Espresso Brownies

My lab seems to have a lot going on lately! First, Juhi finishes her med school apps, warranting cupcakes. Next, Kate, the post-doc I've been learning some cool imaging techniques with, has her birthday! Which I did not find out about until the day before. Luckily, I had a chance to ask my favorite screening question ("what's your favorite ice cream flavor?"). The answer: chocolate and peanut butter!

One of my favorite (and easiest) chocolate desserts to make is Giada's espresso brownies. Essentially all you have to do is fancy up some boxed brownie mix and BOOM you have a delicious treat with that extra kick. I decided this time to kick it up 2 extra notches (a la Emeril) and incorporate peanut butter into the brownies AND frosting. I seemed to be on a candy streak (after the Andes for the cupcakes), so I bought some mini Reese's and chopped them into "chips" to throw into the batter.

After that, I had to find a recipe for peanut butter frosting (because there's never such a thing as too much peanut butter). I simply spread the buttercream on top of the brownies, threw them in the fridge, and brought them into lab the next day.

How'd they go over? Considering the fact I had to hide one brownie to bring home, I think the lab enjoyed them. Words such as "decadent", "rich", and "best thing ever" were used to describe these creations. I'm really glad they liked them - here's the recipe so you, too, can wow your favorite chocolate-peanut butter lover. Don't even wait for their birthday.

Don't like coffee? Don't worry - these have a very subtle coffee flavor, as the espresso actually serves to amp up the chocolate. Ina Garten has an episode about it, so it must be true.

Peanut butter-y chocolate-y espresso-y goodness.

Kate's Peanut Butter Espresso Brownies
Makes 16 big brownies

Brownies - inspired by Giada
1/3 cup water
1/3 cup vegetable oil
2 eggs
2 Tbsp. espresso powder
1 box brownie mix with chocolate chips, preferably Ghiradelli
15 Reese's minis, chopped

Preheat oven to 350 F.

Whisk together water, vegetable oil, eggs, and espresso powder. Mix in brownie mix until just combined. Stir in Reese's.

Transfer to greased 9x9 brownie pan, and cook 30-35 minutes, until toothpick inserted in center comes out clean. Frost with peanut butter frosting once cooled, allow to set in fridge before serving.


Frosting - inspired by Sally's Baking Addiction
5 Tbsp. unsalted butter, softened
1 cup creamy peanut butter (NOT all-natural)
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. salt
3/4 cup powdered sugar
1/4 cup milk (or cream)

Combine butter and peanut butter, beat until fluffy and smooth. Incorporate vanilla, cinnamon, and salt. Slowly beat in powdered sugar (adjust quantity depending on desired sweetness). Add milk or cream, and beat till smooth. The frosting may be a bit soft, so allow some time to set before serving or frosting.