Cold Brew Brownies

These super rich brownies made with cold brew coffee straight out of our all new Cold Brew Carafe are a must-try for java and chocolate lovers alike.
10 Ingredients
25 min
1
Prep the brownies

Preheat oven to 325° F/162° C. In the ¾-Qt./750 mL Stack Cooker Casserole, stir together 2 cups chocolate chips, 1/2 cup heavy cream, 3 tbsp. butter, 1 tbsp. vanilla, 2 tbsp. coffee, and 1/4 tsp. salt. Microwave 45 seconds. Remove from microwave, let stand 2 minutes; stir until smooth. In the base of the Power Chef® System with paddle attachment, add eggs. Cover and pull cord until well beaten. Remove cover, add 2 spoonfuls of chocolate mixture to eggs, cover and pull cord until well mixed. Add remaining chocolate mixture and pull cord until well mixed.

2
Bake the brownies

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

3
Mix the Toppings

Meanwhile, make the Buckeye toppings. In the ¾-Qt./750 mL Stack Cooker Casserole stir together peanut butter, powdered sugar, vanilla, and salt. Microwave on high power 30 seconds or until soft and spreadable. Spoon mixture over brownies; using a knife spread evenly over brownies. In the large 2-cup/500 mL Micro Pitcher Set add remaining chocolate chips and remaining cream. Microwave 45 seconds; let stand 1 minute, stir until smooth. Pour chocolate over peanut butter, spread evenly. Sprinkle top with peanuts, gently press into chocolate.

Ingredients
Yield: 16
Serving Size: 1 brownie
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
1/2 tsp. coarse kosher salt, divided
4 large eggs
2 cups creamy peanut butter
1 cup powdered sugar
1 cup chopped peanuts