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
- 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.
- 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
- Oven to 400F
- 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.
- Beat the mixing bowl ingredients together. Flour last, of course.
- Beat the double boiler ingredients into the mixing bowl.
- Pour a third of the batter in. Aim for the corners first – it is easier to spread in than out.
- Spread the tiny peanut butter cups, leaving about an inch from the edge. Any exposed cups will melt and carbonize.
- Pour the rest of the batter in, again starting at the corners first.
- Bake for 25ish minutes. The peanut butter cups can confuse the traditional stabbing method for telling doneness.