These decadent fudgy brownies are a great treat for the holiday season. A new favourite, I’ll definitely bake another batch this season. The coffee aroma permeates throughout the kitchen as you bake these brownies, it’s intoxicating. The milk chocolate is not overly sweet, and the peanut butter in the ganache subtly adds more depth.
I’m home recovering from pneumonia this month, so my days consist of:
- naps with my cat (doctor’s orders)
- watching cozy british murder mysteries
- baking and cooking
- reading Steph Cha’s debut novel Your House Will Pay
I’ve been wanting to get back to my baking blog, which I set aside the past couple years. My sick leave from work seems like an opportunity to return to this hobby I’ve neglected. Since I’ve got a cookie swap with friends in January you can expect lots of cookie recipes over the next few weeks.
Recipe Source: Half Baked Harvest
- 10 tablespoons unsalted butter
- 2 ounces milk chocolate, chopped
- 1 cup granulated sugar
- 1 tablespoon coffee powder
- 2 teaspoons vanilla extract
- 1 tablespoon kahlúa
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 4 ounces milk chocolate, chopped
- 3 ounces semi-sweet chocolate, chopped
- 3 tablespoons heavy cream
- 2 tablespoons creamy peanut butter
- 1/2 tablespoon kahlúa
- 3 ounces milk chocolate, chopped
Preheat the oven to 325 degrees F.
Line an 9×9 inch baking pan with parchment paper.
Melt the butter and 2 ounces milk chocolate in a medium-sized bowl over a pot of simmering water. Remove from the heat when smooth.
Whisk in the sugar and coffee.
Whisk in the vanilla, kahlúa and eggs until smooth.
Use a spatula to stir in the cocoa powder, flour and salt until smooth and just combined. Do not overmix the batter.
Stir in the 4 ounces chopped milk chocolate.
Pour the batter into the prepared pan and bake for 25-30 minutes, until the brownies are set on top. Do not overbake!
Melt the 3 ounces semi-sweet chocolate and the cream in a microwave-safe bowl. Microwave the chocolate and cream on 30 second intervals, stirring after each interval until smooth.
Stir in the peanut butter and kahlúa until smooth.
Pour the ganache onto the brownies and smooth it out to the edges.
Melt the 4 ounces of milk chocolate and then drizzle it over the brownies.
Let the brownies set at least one hour in the fridge before cutting.