Spicy Peanut Butter Brownies

I’ve been playing with variations on Amandaleine’s Peppermint Patty Brownies  and wanted to share my spicy/caffeinated/peanut butter version of it.

In A Double Boiler

  • 1 Cup butter
  • 8 oz unsweetened chocolate
  • 2 Tablespoons ancho chile Powder
  • 2 Tablespoons instant espresso powder
  • 1/4 Teaspoon cayenne
  • 1 biggish blob of peanutbutter

In A Mixing Bowl

  • 5 eggs
  • 3 3/4 Cup sugar
  • 2 tsp vanilla
  • 1 tsp almond
  • 1 2/3 cup flour

Set Aside

  • 1/2 to 1 tsp sea salt
  • 1 cup or so tiny peanut butter cups
    • HEB has these dirt cheap in the bulk section.  Trader Joe has them too.


  1. Prep a 13×9 Pyrex with aluminum foil and wipe the butter stick inside it.
    • Amanda’s recipe has this as an extra tablespoon of butter, but I omit it because of the added peanut butter.
    • Wide format foil is great for this.
    • Use enough foil so that it can wrap over it
  2. Oven to 400F
  3. Melt all the double boiler ingredients together
    • A few chops at 30-45 degrees from normal across the chocolate will cleave it quickly and good enough.
    • I haven’t ever measured the peanut butter, but it is on the order of a few tablespoons.  It takes a bit of whisking to convince it to go into solution.
  4. Beat the mixing bowl ingredients together.  Flour last, of course.
  5. Beat the double boiler ingredients into the mixing bowl.
  6. Pour a third of the batter in.  Aim for the corners first – it is easier to spread in than out.
  7. Spread the tiny peanut butter cups, leaving about an inch from the edge.  Any exposed cups will melt and carbonize.
  8. Pour the rest of the batter in, again starting at the corners first.
  9. Bake for 25ish minutes.  The peanut butter cups can confuse the traditional stabbing method for telling doneness.

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