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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Double Fudge Peanut Butter Brownies

2015-10-30 10.15.57

2015-10-29 17.48.22

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. I thought, 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 dashed up to the grocery store and picked up a really good box brownie mix, and then added a few extra surprises to make my Double Fudge And Peanut Butter Brownies.

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Coffee really enhances the flavor of the chocolate.

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This worked out great!  It didn’t take that much longer to add these extra ingredients. The fact that I started out with a really good box mix and just added a few extra special ingredients gave Steve the impression that they were made from scratch. I made store-bought brownies seem as though they were homemade.

2015-10-30 10.15.57

2015-10-29 17.48.22

Prep Time: 10 minutes
Cook Time: 30 to 33 minutes,
Total Cook Time: 43 minutes
Yields: 16 brownies
Equipment: 8 x 8-inch non-stick baking dish, large mixing bowl, 1 large wooden skewer, a serving platter

Ingredients:
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
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

Directions:
Note:
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 my Double Fudge Peanut Butter Brownies with a few more of the different flavored chocolate chips.

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