Fudgy Peanut Butter Cup Brownies

Simply put: these are amazing. You could eat them at room temperature, but I highly recommend chilling them first. This makes them extra fudgy and, in my humble opinion, perfect. They taste just like peanut butter cups.

You will need:

• 16 T salted butter, divided (6 T at room temperature)
• 1 1/2 c sugar
• 2 t vanilla extract
• 1 1/2 t instant espresso powder
• 2/3 c unsweetened cocoa powder
• 3 eggs, lightly beaten
• 1 c flour
• 1/2 c bittersweet chocolate chips
• 2 T unsalted butter, room temperature
• 1 c creamy peanut butter
• 1/4 c powdered sugar

Then you will…

1. Preheat your oven to 350 degrees. Line an 8×8 baking pan with nonstick foil and lightly grease with nonstick spray.
2. In a large saucepan, melt 12 tablespoons of the salted butter over medium heat.
3. Whisk in the sugar, vanilla and espresso.
4. Whisk in the cocoa powder.
5. Remove the pan from the heat.
6. Gradually whisk in the eggs until well combined.
7. Stir in the flour until just combined.
8. Stir in the chocolate chips.
9. Pour and spread the batter into the prepared pan.
10. Bake for 25 – 30 minutes, or until starting to set and slightly firm in the middle.
11. Remove from the oven and allow to cool completely on a wire rack.
12. Using a stand or hand mixer, cream together the remaining 4 tablespoons of salted butter, the 2 tablespoons of unsalted butter, the peanut butter, and the powdered sugar until a smooth frosting forms.
13. Spread on top of the cooled brownies.

Mocha Chip Ice Cream

I heart ice cream. I could eat it every day. D loves mocha drinks. He could drink them every day. This dessert combines those two delicious items into a creamy frozen treat. If you don’t have an ice cream maker, you can still make this in your freezer. Just put the mixture in your freezer, and then stir every hour for four to five hours until desired consistency.

You will need:

• 1 c 2% milk
• 3/4 c sugar
• 3 T instant espresso powder
• 3 T high quality, unsweetened cocoa powder
• 2 c whipping cream
• 2 t vanilla extract
• 1/2 c mini semisweet chocolate chips

Then you will…

1. In a large mixing bowl, whisk together everything but the mini chocolate chips.
2. Freeze according to your ice cream maker’s directions. It will be a soft serve consistency at this point.
3. Stir in the mini chocolate chips and transfer to a freezer-safe container.
4. Freeze an additional hour or two until it reaches your desired consistency.

Espresso Chocolate Chip Cookie Bars

These are quick prep and a relatively short bake time. They are perfect warm with a little ice cream and caramel!

You will need:

• 8 T unsalted butter, melted
• 1 large egg, lightly beaten
• 1 1/2 t vanilla extract
• 1 T instant espresso powder
• Pinch of salt
• 1 c brown sugar
• 1 c flour
• 1 c semisweet chocolate chips

Then you will…

1. Preheat your oven to 350 degrees. Line an 8×8 baking dish with foil and lightly grease.
2. In a medium mixing bowl, combine the butter with the egg, vanilla, espresso powder and salt until well mixed and airy.
3. Mix in the brown sugar until well combined.
4. Mix in the flour and the chocolate chips.
5. Spread in the prepared baking dish.
6. Bake 25-35 minutes or until golden and set in the middle.
7. Allow to cool ten minutes in the pan. Remove and allow to cool on a wire rack.