Chocnut Brownies

If you know me in real life, you'll know that I love any peanut butter and chocolate combo when it comes to dessert. Whenever I'm at an ice cream shop, or when it's dessert time at a restaurant, I always pseudo-convince myself I'm going to be "adventurous" and try something different and of course never cease to fail and pick the most peanut buttery, chocolatey thing there is on the menu.

I grew up with this candy called, Chocnut. It's a Filipino candy that's wrapped in a little rectangle and has a crumbly, yet melt-in-your mouth peanut butter candy inside. It's hard to describe, but it's kind of like the inside of a Reese's but molded and packed into a tiny rectangle. Make sense? You really don't taste much chocolate in it and I think it's called Chocnut, because there's a bit of cocoa powder mixed with peanuts in it. Get it: Choc-Nut? haha Anywhoodle, they're my fave!

I figured I'd be a bit nostalgic and come up with a brownie inspired by my childhood candy! This is perfect to give away for the holidays and they look really cute packaged up in super glossy cello bags with satin ribbons. Hope you like these as much as I do! They're ridonkulously addicting.

Happy Holidays!

Muah x 1,000...

Greggy

Chocnut Brownies

Yields: 36 small and 22 large pieces

Ingredients:

• 1 cup vegetable oil

• 1 pound semisweet chocolate chips

• 1 pound unsweetened chocolate

• 7 extra-large eggs

• 3 tablespoons instant coffee powder

• 3 tablespoons pure vanilla extract

• 2 1/4 cups sugar

• 1 1/4 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon Pink Himalayan Sea salt

• cocoa powder for greasing and dusting pan

• 1/2 cup peanut butter

• 1 packed cup, powdered sugar

Directions:

1. Preheat oven to 350 degrees F.

2. In a stand mixer with a paddle attachment, add peanut butter, powdered sugar and a tablespoon of vanilla extract and mix on medium speed until it is well combined. It should have a crumbly, streusel-like texture. You should be able to squeeze some in the palm of your hand and it should become whole: kind of like graham cracker crust.

3. Butter and dust a half sheet baking pan with cocoa powder.

4. Melt butter, 1 pound of chocolate chips, and the unsweetened chocolate in a bowl over a double-boiler of low-simmering water.

5. In a large bowl, stir together the eggs, coffee granules, 2 Tbsp. of vanilla extract, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

6. In a bowl mix 1 cup of flour, baking powder, and salt. Add to the cooled chocolate mixture. Pour into sheet pan.

7. Sprinkle peanut butter crumbles on top of batter.

8. Bake for 35 minutes until a toothpick comes out clean. Avoid over-baking. Allow to cool in the refrigerator and cut into long rectangles. Serve and enjoy!