6 oz. semi-sweet baking chocolate
3/4 cup salted butter
1 1/2 cups white sugar
1/2 cup brown sugar
2 tbsp of brewed coffee, room temperature
2 tsp vanilla extract
1 cup white flour
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 F. Line a 9x9 square baking pan with aluminum foil and lightly spray with oil. Melt the butter and chocolate together in a small saucepan over a pot of boiling water, stirring continuously until smooth, then remove from heat. Whisk in the white and brown sugar. Mix in the coffee and vanilla. Beat in the eggs. Gradually add in the flour just until it is combined. Gently fold in the chocolate chips and pour the mixture into the pan. Bake for 20-25 minutes until a toothpick comes out (mostly) clean and let them cool.
Peanut Butter Buttercream
1/2 cup creamy peanut butter
1/4 cup salted butter, softened
1 1/2 tsp vanilla extract
1 1/2 cups icing sugar
1/3 cup semi-sweet chocolate, chopped
Beat together the peanut butter and butter until combined. Add in the vanilla and icing sugar and beat until smooth. When the brownies have cooled frost and sprinkle with chocolate. Store in the refrigerator for 4 days.
If you haven't figured it out yet, these brownies definitely came out as victors in the boxed-brownie-mix challenge. They were a great post-dinner, pre-board games treat that made our bachelorette weekend extra special. These brownies are best straight from the fridge and washed down with the drink of your choice - either milk, or some red wine perhaps?