Tuesday, January 24, 2012
Peanut Butter Kahlua Brownies
I continue my reign of terror on my family and friends' diets with these boozy, peanut buttery, chocolate chunk brownies. It takes a lot of willpower to live with me... it takes much more to BE me! If I baked everything that I really wanted to, oh good lord we would all be doomed.
I can't take all the credit for these brownies. My mom started mixing Kahlua and peanut butter into boxed brownie batter several years ago. It was a damn good idea! I've just taken it a step further and adapted one of my favorite brownie recipes to include these flavors.
These brownies aren't for cakey brownie lovers. They are deeply chocolatey, dense, rich and fudgy. You get a hint of booziness when you first bite into one, followed by chocolate that is intensified by the coffee liqueur, and finally just a bit of nutty satisfaction from the peanut butter.
Be careful, because these might just turn into your new favorite brownie. They are addictive. Every time you walk past the plate full of them you'll take just a little piece... then another nibble... and before you know it they will all be gone!
1/3 cup dutch-process cocoa
2 tsp espresso powder
3/4 cup coffee liqueur
2 oz unsweetened chocolate, finely chopped
4 Tbsp unsalted butter, melted
1/2 cup vegetable oil
1 1/4 cup peanut butter, divided (I use all natural, unsalted)
2 large eggs
2 large egg yolks
2 tsp vanilla
2 1/2 cups sugar
1 3/4 cup flour
3/4 tsp salt
6 oz semisweet or bittersweet chocolate, chopped
1. Place rack on second lowest position in oven and preheat to 350F. Line a 9x13 inch pan with parchment leaving excess around the edges (or foil sprayed with cooking spray.)
2. Bring the coffee liqueur almost to a boil, and in a large bowl whisk the hot liqueur into the cocoa and espresso powder until smooth. Add the unsweetened chocolate and whisk until melted, then whisk in the melted butter, oil and 1/2 cup peanut butter. It may look a little funky and curdled, but don't worry. Now whisk in the eggs, egg yolks and vanilla until smooth. Whisk in the sugar until fully incorporated. Switch to a rubber spatula and fold in the flour, salt and chopped semisweet/bittersweet chocolate just until incorporated.
3. Scrape the batter into the prepared pan and smooth out the top. Take the remaining 3/4 cup peanut butter and evenly drop dollops of it all over the top of the brownie mixture and use a knife to swirl it around the top of the batter (depending on the kind of peanut butter you're using, you may want to warm your peanut butter slightly to give it a looser consistency for swirling.) Bake until a toothpick inserted halfway between the edge and the center of the pan comes out with just a few moist crumbs on it, about 30-35 minutes. Don't overbake them!
4. Let cool in the pan on a wire rack for at least 1 1/2 hours. Lift the brownies from the pan using the parchment paper or foil and cut into desired size.