It can get a little stressful in my house when, Steve’s team, the Miami Dolphins are playing. If they’re scheduled to play the New England Patriots, well, that’s a whole different kind of worry. As a loyal fan, he takes game day very seriously. Don’t get me wrong, I love football too, how can I make this night extra special?
I thought, how about one of his favorites, brownies! Because I’ve been busy myself, I decided to take a little help from the store and make these semi-homemade. I picked up a really good box brownie mix, and then added a few extra surprises to make my Double Fudge And Peanut Butter Brownies.
This worked out great! It didn’t take that much longer to add these extra ingredients. The fact I started out with a really good box mix and just added a few extra special ingredients like coffee. Coffee really enhances the flavor of the chocolate.
I made store-bought brownies taste as though they were made from scratch.
Prep Time: 10 minutes
Cook Time: 30 to 33 minutes,
Total Cook Time: 43 minutes
Yields: 16 brownies
Equipment: 1 (8 x 8-inch) non-stick baking dish, large mixing bowl, 1 large wooden skewer, a serving platter
1 (17.6-ounce) box of Duncan Hines Decadent Double Fudge Brownie Mix, fudge packet included
1 large egg
1/3 cup vegetable oil
1/3 cup water
Pinch of Kosher salt
1/4 cup brewed coffee, cold
1 cup of peanut butter, smooth
1/8 cup semi-sweet chocolate chips plus extra for garnish
1/8 cup of Nestle pumpkin morsels plus extra for garnish
Preheat oven to 350-degrees F. for glass or metal pans,
325-degrees F. for dark non-stick pans.
Brownies are done when a toothpick is inserted 1-inch from the edge of the pan and it comes out clean. For 8 x 8-inch pan bake for 35 to 38 minutes. For 9 x 9-inch pan bake for 30 to 33 minutes. Add 3 to 5 minutes for dark non-stick pans.
The brownie mix is a double fudge mix that includes a fudge pouch. I decided to add a few more goodies like peanut butter, semi-sweet chocolate chips, and some new Nestle pumpkin morsels. These extras should do the trick.
Follow the instructions on the box. To the dry mix, I added in a 1/4 cup mixture of the semi-sweet chocolate and pumpkin morsels, mixing the morsels, to coat the chips really well with the dry mix.
For the wet ingredients, in another large mixing bowl, add the cold-brewed coffee, egg, water, oil, and fudge packet, mix to combine.
Next, slowly add the dry to the wet ingredients until just combined. Pour the batter into a buttered (to ensure brownies do not stick) greased 8 X 8-inch non-stick baking pan. Next, take 1 cup of smooth peanut butter and place spoonfuls randomly, all over the top. Take a large skewer and swirl the peanut butter through the batter. This way every bite will have some of that creamy peanut butter.
Bake at 325-degrees F. for 35 to 35 minutes. Cool completely in pan on a wire rack before cutting and serving.
After cutting the brownies, arrange them onto a serving platter and sprinkle the top of the brownies with a few more of the flavored chips.
There you have it, my Double Fudge Peanut Butter Brownies.