Servings: 9
Prep: 20 Mins.
Bake: 30 Mins.


1/2 cup salted butter, cold
1/2 cup semi-sweet chocolate chips
1 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract
2/3 cup all purpose flour
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1/4 teaspoon baking soda

1/2 cup creamy peanut butter
1-1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
Splash of milk (only, if needed, to achieve right consistency)


Melt butter and chocolate chips in a small heavy-bottom saucepan over medium low heat, stirring with a wooden spoon constantly until melted and smooth. Remove from heat and add the sugar, stirring until completely dissolved.  Let cool for 10 minutes.

Meanwhile, preheat the oven to 350F. Prepare an 8x8" square, dark baking pan by spraying the bottom with baking spray, then lining it with parchment paper allowing it to drape over the sides (for handles); set aside.

Now that the chocolate mixture has slightly cooled in the saucepan, add the remaining brownie ingredients and stir until fully incorporated (do not over mix). Spread batter evenly into prepared baking pan, and bake for 30 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and place on baking rack, let brownies cool completely in baking pan.

While the brownies cool, prepare the frosting. In a small bowl, add all the frosting ingredients and use a hand mixer to beat for 4 minutes, until light and fluffy. Frost the brownies while still in the baking pan. Remove the brownies (using the parchment handles to do so) to a cutting board. Cut into 9 equal squares and place them on a nice serving platter. ~ Enjoy!

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