These Giada Espresso–Peanut Butter “Better” Brownies are my secret to a cozy afternoon pick-me-up. The rich espresso and cocoa create a deep, warm flavor, while the peanut butter chips add a delightful touch of sweetness.

They come out soft and fudgy, perfect for any chocolate lover like me. I like making these brownies ahead for when I need a quick treat or to share with friends.

They pair perfectly with a cup of coffee or even a glass of cold milk. Give them a try—you’ll be amazed at how something so simple can be so irresistible.

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Recipe Ingredients

• 1 can (15 oz) of black beans, rinsed well and drained
• 3 tbsp of unsweetened cocoa powder
• ½ cup of rolled oats
• ¼ tsp of kosher salt
• ½ cup (packed) of light brown sugar
• 2 tsp of pure vanilla extract
• ½ tsp of baking powder
• 1 tbsp of espresso powder
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• ¼ cup of coconut oil, warmed to liquid form
• ¾ cup of peanut butter chips
• Vegetable oil cooking spray
• 1 sheet of parchment paper (cut to fit an 8 × 8-inch pan)

How To Make Giada Espresso–Peanut Butter “Better” Brownies

1. Preheat Your Oven: Preheat the oven to 350°F. Spray an 8 × 8-inch baking pan with vegetable oil spray. Place a piece of parchment paper on the bottom of the pan and press it down to adhere.
2. Prepare the Batter: Add the black beans, cocoa powder, rolled oats, kosher salt, light brown sugar, vanilla extract, baking powder, espresso powder, egg, and egg yolk to a food processor. Blend until combined.
3. Incorporate the Coconut Oil: With the food processor running, slowly drizzle in the warm coconut oil. Puree the mixture for about 30 seconds or until the batter is smooth.
4. Layer the Chips and Batter: Sprinkle half of the peanut butter chips evenly across the bottom of the prepared pan. Pour the batter over the chips and spread evenly with a spatula.
5. Add Remaining Chips: Sprinkle the remaining peanut butter chips evenly over the top of the batter.
6. Bake and Cool: Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely to room temperature before cutting.

Recipe Tips

• For a vegan twist, replace the egg with ¼ cup of unsweetened applesauce and use dairy-free chocolate chips instead of peanut butter chips. This keeps the brownies moist and fully plant-based.
• Enhance the flavor by adding 1 tsp of cinnamon or a pinch of cayenne for a warm, spiced twist that pairs well with the espresso and chocolate flavors.
• Make these gluten-free by swapping rolled oats with certified gluten-free oats or ¼ cup of almond flour for a rich, nutty taste that complements the chocolate.
• Add a crunchy texture by folding in ¼ cup of chopped peanuts or walnuts. This adds a satisfying bite and pairs wonderfully with the peanut butter chips.
• Boost the sweetness naturally by using ½ cup of mashed ripe banana instead of brown sugar. This adds a subtle fruity flavor and makes the brownies even softer.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Spiced Apple Walnut Cake with Cream Cheese Icing
• Giada Pumpkin Ginger Chocolate Muffins
• Giada Persimmon-Pumpkin Pie