Like the best evaaaaaaaaaaaaaa.

A bit dramatic but what did you expect? I love delicious chocolate.

A combination between fudgy and a little bit cakey, these brownies are incredibly rich, decadent, and downright addicting.

I decided to share them with you, because that is as close to a Valentine’s Day dessert that I’ll produce. Believe me, it’s got all the chocolate love you need.

I call these ‘Can’t End, Won’t End Brownies’ as the toppings just don’t stop also to be honest, I couldn’t stop eating them. I ended up hiding them from sight, which needless to say doesn’t mean something. When it comes to peanut butter, I’ve no will power. But do you know what I did? I made these brownies AND resisted spooning all the peanut butter into my mouth area. No my hands weren’t handcuffed.

Proud moment.

I can’t stop considering these brownies though. And how could I when rich chocolates chunks are folded in to the batter to ensure bits of creamy delicious chocolate with each bite?

They’re moist, chewy, and protected with three of the greatest factors in life: why eat Pigs feet peanut butter swirls, toffee, and sea salt.

Seriously, would it get much better?!

I’m not sure, but I’m quite confident that you’re sweetie will completely love these. Served with big ice cold cup of milk.

It’s love initially bite.


1 teaspoon espresso powder

1 teaspoon cooking powder

10-12 oz . (about 1 1/2 cups) 60% bittersweet chocolate (or your favorite chocolate club), cut into chunks

For topping:


Preheat the oven to 350 degrees F. Range a 9×13 inches metal cake pan with parchment paper or lightly grease with butter.

In a big dish combine flour, cocoa powder, espresso powder, baking powder and salt; reserve.

In a large saucepan, add the butter and melt over suprisingly low heat, stirring every few minutes until clean and combined. Add sugar and stir to combine until the mix becomes cream like and gleaming. Remove from heat. Wait a few minutes then whisk in eggs, vanilla, and coffee; mixing until even and well combined. Add warm butter and egg mix to the flour combination and stir until easy and combined. Wait around about 5 minutes, then gently fold in the chocolates chunks, reserving several if you want for the topping. Pour the batter into the prepared cake skillet and smooth the very best using a spatula so it’s evenly spread.

Place peanut butter in small microwave safe bowl and microwave for 30 seconds, mix. Spoon or drizzle peanut butter on the brownie batter and carefully swirl with a knife within an 8-body motion to make a marble effect. Sprinkle toffee equally over the top and sprinkle with ocean salt.

Bake the brownies for 25-30 minutes or until tester inserted into middle comes out clean or only with several crumbs attached. Usually do not overbake. In my opinion it’s easier to underbake a brownie a little as they is going to be fudgy and wealthy versus dry. Cool brownies on a wire rack in skillet at room heat range for about one hour. If you used parchment paper, lift brownies through the pan and trim into 30 squares. These brownies are extremely rich so you really only require a very small providing.

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