Ingredients
Scale
- 1 ⅓ cups unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vanilla extract
- 4 large eggs (room temperature)
- ¾ cup creamy peanut butter
- 1 cup vegan marshmallow fluff
Instructions
- Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper.
- In a large bowl, whisk together cocoa powder, flour, baking powder, salt, and espresso powder.
- In a saucepan over medium heat, melt the butter and sugar together until it reaches a low boil. Cook for an additional 2 minutes until it reaches 230°F.
- Remove from heat and stir in chocolate chips and vanilla extract until smooth; let cool for about 10 minutes.
- Add eggs one at a time, mixing until smooth after each addition.
- Fold the dry ingredients into the chocolate mixture gently until just combined.
- Pour batter into the prepared dish and bake for approximately 25–30 minutes or until slightly soft in the center.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (63g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg