Whenever I need a quick, cozy dessert, I reach for this Giada espresso-peanut butter brownie recipe. The bold espresso blends with sweet, melty peanut butter chips, creating a deliciously fudgy texture that’s both rich and comforting.
The sprinkle of salt on top adds the perfect touch of surprise with each bite. These brownies are great for sharing or savoring on a quiet afternoon.
Pair them with a warm latte or your favorite herbal tea for an extra cozy feel. They’re also a lifesaver when made a day ahead – the flavors deepen and taste even better!
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Recipe Ingredients
- 1 tbsp of vegetable oil cooking spray
- ⅓ cup of vegetable oil
- 1 large egg
- 2 tbsp of espresso powder
- 1 (17.6-ounce) box of brownie mix
- ¾ cup of peanut butter chips
- ¼ tsp of coarse flaked salt
How To Make Giada Espresso–Peanut Butter Brownies
- Preheat Your Oven: Start by preheating the oven to 350°F (175°C). Spray an 8 × 8-inch baking pan evenly with 1 tbsp of vegetable oil cooking spray to prevent sticking.
- Mix the Wet Ingredients: In a large bowl, whisk together ⅓ cup of vegetable oil, 1 large egg, and 2 tbsp of espresso powder until the mixture is well combined and smooth.
- Combine with Dry Ingredients: Add the brownie mix to the wet mixture and stir until the batter is thick and fully blended without any lumps. Fold in ¾ cup of peanut butter chips, ensuring they are evenly distributed.
- Prepare to Bake: Pour the batter into the prepared pan, spreading it evenly with a spatula. Sprinkle ¼ tsp of coarse flaked salt over the top to enhance the flavors.
- Bake and Serve: Place the pan in the oven and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely before cutting into 24 squares. Serve and enjoy!
Recipe Tips
- Use Dark Chocolate Chips: Swap the peanut butter chips for dark chocolate chips for a deeper, richer flavor. Dark chocolate pairs wonderfully with espresso, enhancing the fudgy texture and bringing a gourmet twist.
- Add a Nutty Crunch: For extra texture, add ½ cup of chopped walnuts or pecans to the batter. The added crunch provides a nice contrast to the chewy brownie and complements the peanut butter flavor.
- Espresso Powder Substitute: If you don’t have espresso powder, use 1 tbsp of instant coffee granules. Dissolve it in a small amount of hot water to keep the flavor strong without altering the consistency.
- Gluten-Free Option: Substitute the regular brownie mix with your favorite gluten-free brownie mix. Ensure all other ingredients are certified gluten-free for a safe and tasty treat.
Recipe FAQs and Variations
Can I Use White Chocolate Chips Instead of Peanut Butter Chips?
Yes, you can. White chocolate chips will add a sweeter, creamier taste and a smooth texture that pairs well with espresso.
How Do I Store Leftover Brownies?
Keep leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Can I Add Frosting on Top?
Absolutely. A light espresso or peanut butter frosting can be spread on top once the brownies are completely cool for an extra burst of flavor.
What if I Don’t Have Coarse Salt?
If you don’t have coarse flaked salt, use a small pinch of fine sea salt for a similar touch of flavor.
Can I Freeze the Brownies?
Yes, you can freeze them. Wrap individual pieces tightly in plastic wrap and store them in a freezer-safe container for up to 2 months.
Check out More Recipes:
- Giada De Laurentiis Struffoli
- Giada Ricotta and Chocolate Hazelnut Calzones
- Giada Key Lime Panna Cotta
Giada Espresso–Peanut Butter Brownies
Course: DessertCuisine: AmericanDifficulty: Medium24
servings15
minutes40
minutes240
kcalWhenever I need a quick, cozy dessert, I reach for this Giada espresso-peanut butter brownie recipe. The bold espresso blends with sweet, melty peanut butter chips, creating a deliciously fudgy texture that’s both rich and comforting.
Ingredients
1 tbsp of vegetable oil cooking spray
⅓ cup of vegetable oil
1 large egg
2 tbsp of espresso powder
1 (17.6-ounce) box of brownie mix
¾ cup of peanut butter chips
¼ tsp of coarse flaked salt
Directions
- Preheat Your Oven: Start by preheating the oven to 350°F (175°C). Spray an 8 × 8-inch baking pan evenly with 1 tbsp of vegetable oil cooking spray to prevent sticking.
- Mix the Wet Ingredients: In a large bowl, whisk together ⅓ cup of vegetable oil, 1 large egg, and 2 tbsp of espresso powder until the mixture is well combined and smooth.
- Combine with Dry Ingredients: Add the brownie mix to the wet mixture and stir until the batter is thick and fully blended without any lumps. Fold in ¾ cup of peanut butter chips, ensuring they are evenly distributed.
- Prepare to Bake: Pour the batter into the prepared pan, spreading it evenly with a spatula. Sprinkle ¼ tsp of coarse flaked salt over the top to enhance the flavors.
- Bake and Serve: Place the pan in the oven and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely before cutting into 24 squares. Serve and enjoy!
Nutrition Facts
24 servings per container
- Amount Per ServingCalories240
- % Daily Value *
- Total Fat
14g
22%
- Saturated Fat 4g 20%
- Cholesterol 20mg 7%
- Sodium 180mg 8%
- Total Carbohydrate
30g
10%
- Dietary Fiber 2g 8%
- Sugars 20g
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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