I’ve been making brownies for a long time, but these are by far my favorite ones that I make. This is for the brownie lover that wants a little more than just chocolate. You can also add a caramel sauce on top if you like, but they are amazing just on their own so don’t worry if you don’t have any.
| Ingredient | Amount | |
| Cocoa Powder | 1/3 | cup |
| Espresso Powder | 1/2 | tsp |
| Unsweetened Chocolate (chopped) | 2 | oz |
| Boiling Water | 5 | oz |
| Unsalted Butter | 4 | tbsp |
| Vegetable Oil | 5 | oz |
| Whole Eggs | 2 | —- |
| Egg Yolk | 2 | —- |
| Vanilla Extract | 2 | tsp |
| Peanut Butter | 2 | tbsp |
| Sugar | 2 1/2 | cup |
| AP Flour | 1 3/4 | cup |
| Salt | 3/4 | tsp |
| Bittersweet or Semisweet Chocolate Chips | 3 | oz |
| White Chocolate Chips | 3 | oz |
| Macadamia Nuts (chopped) | 2 | oz |
-Preheat your oven to 350 degrees. Take a 13×9 inch pan and use 2 layers of foil to fit the pan to get ready to back later.
-Whisk cocoa, espresso powder, unsweetened chocolate (chopped) and boiling water in a bowl. Make sure to measure you water after you boil it and this water will melt your chocolate and hydrate your cocoa and espresso powder.
-Whisk in oil and melted butter and once it is completed mixed you can add in peanut butter, both whole eggs and both egg yolks. The mixture will go from looking broken and curdled and then when the eggs go in it will be very smooth.
-Whisk in sugar and the color will get a little darker and the consistency will be heavier. Switch to a spatula and add in salt and flour and fold and mix until completely incorporated. Fold in semisweet chips, white chocolate chips, and macadamia nuts (chopped).
-Spray the pan with pan spray and then scrape the batter into your pan and bake until you can stick a toothpick in the middle and only some moist crumbs are on the toothpick. (About 30-35 mins)
-Take the pan out and leave brownies in pan for 45 mins, then take out of pan and let cool for an additional 45 mins. Cut your brownies and cut and divide so you can enjoy.