Cold Brew Brownies Recipe

Ingredients

• 3 cups milk or semi-sweet chocolate chips
• ½ cup + 3 tbsp. heavy cream
• 3 tbsp. unsalted butter
• 1 tbsp. + 2 tsp. vanilla extract
• 2 tbsp. cold brew
• ½ tsp. coarse kosher salt, divided
• 4 eggs
• 2 cups creamy peanut butter
• 1 cup powdered sugar
• 1 cup chopped peanuts

Directions

Prep the brownies

1. Preheat oven to 325° F/162° C.
2. In the 3/4-Qt./750 mL TupperWave Stack Cooker Casserole, stir together 2 cups chocolate chips, ½ cup heavy cream, 3 tbsp. butter, 1 tbsp. vanilla, 2 tbsp. coffee, and 1/4 tsp. salt.
3. Microwave 45 seconds. Remove from microwave, let stand 2 minutes. Stir until smooth.
4. In the base of the Supersonic Chopper Extra with paddle attachment, add eggs. Cover and pull cord until well beaten.
5. Remove cover, add 2 spoonfuls of chocolate mixture to eggs, cover and pull cord until well mixed.
6. Add remaining chocolate mixture and pull cord until well mixed.

Bake the brownies

1. Transfer chocolate mixture to the UltraPro 2-Qt./2 L Square Pan (or UltraPro 2-Qt./2 L Casserole Pan). Place pan in oven.
2. Bake 25 minutes or until a toothpick inserted in the center of the brownies comes out clean. Remove pan from oven and let stand.

Mix the Toppings

1. Meanwhile, make the Buckeye toppings. In the 3/4-Qt./750 mL TupperWave Stack Cooker Casserole stir together peanut butter, powdered sugar, vanilla, and salt.
2. Microwave on high power 30 seconds or until soft and spreadable.
3. Spoon mixture over brownies using a knife spread evenly over brownies.
4. In the large 2-cup/500 mL Micro Pitcher Set add remaining chocolate chips and remaining cream.
5. Microwave 45 seconds and let stand 1 minute, stir until smooth.
6. Pour chocolate over peanut butter, spread evenly.
7. Sprinkle top with peanuts, gently press into chocolate.