Triple Threat Mocha Peanut Butter Brownies

I’ve been wanting to post a chocolate related recipe for a while, but haven’t had any time to develop anything new yet.

These amazing, decadent beauties are an older recipe of mine from a previous blog, but I thought it would be fun anyway to share it while I gather my kitchen-experimentation-courage to create something new! They have chocolate, peanut butter, and coffee, so what’s not to love?

My intentions were healthy, I promise. . .

These decadent coffee-infused peanut butter brownies are perfect for. . . well. . . anything. A fancy family dinner, church potluck, date night in, or even just a casual night that calls for dessert.

I initially set out to make these, but it inevitably evolved from there! Happy baking!

Triple Threat Mocha Peanut Butter Brownies


1 c. oats
1/4 c. mini chocolate chips
2 Tbsp. honey
1 tsp. vanilla extract
5 Tbsp. peanut butter

Brownie Layer
5 Tbsp. cocoa
5 Tbsp. white sugar
1 tsp. cinnamon
1 egg
1/2 c. vanilla flavored Greek yogurt
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 Tbsp. flour )
1/4 c. packed brown sugar
1/3 c. milk
1 Tbsp. fresh brewed coffee

Mocha Glaze
1/2 c. semi-sweet chocolate chips
1 Tbsp. fresh brewed coffee

Edit Note** If you need this recipe to be gluten free, simply substitute cup-for-cup flour like Bob’s Red Mill.


Preheat oven to 350 degree F.

Pulse all the ingredients for the crust in a food processor until well-blended and slightly sticky. Pack the crust mixture into the bottom of a non-greased 8 x 8 in. baking pan. Set aside

Make the brownie layer next: Using a rubber spatula, mix the cocoa, sugars, cinnamon, egg, and yogurt until well-combined and sugar is no longer clumpy. Add in the flour, baking powder, baking soda, salt, and milk. Stir again until just-combined. (It ‘s better to not over-mix this brownie mixture.) Finally, fold in one tablespoon of the coffee. *It doesn’t have to be hot! As long as it’s fairly fresh.*

Pour the brownie mixture over the crust. Spread evenly across the pan. Bake for 30 minutes, or until the top of the brownie bounces slightly back when touched.

While brownies are cooling, prepare the glaze: Melt the regular chocolate chips (the 1/2 c.) and the other tablespoon of coffee in the microwave for 30 seconds, or until just melted. (I didn’t have to microwave mine long because my coffee was hot.)

After brownies have cooled for at least ten minutes, pour the chocolate glaze over the top of the brownies and spread evenly. Allow another 30 minutes to cool and set.

Cut and enjoy! They plate beautifully, but you can still see the layers in the pan, too. These are such a decadent treat — I only needed one to satisfy my afternoon sweet tooth! 🙂

So fun! I do believe I’ll be making these soon after my next chocolate kitchen experiment!

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