Instructions

• Preheat oven to 300°F. Line a 9×9-inch pan with foil, leaving an overhang for easy removal, and spray the foil with cooking spray. Set the pan aside.
• Put ½ cup unsalted butter (1 stick) in a large microwave-safe bowl. Microwave on high for 1 minute. If the butter is not fully melted, continue heating in 10-second bursts, stirring after each, until melted.
• Add 2 cups semi-sweet chocolate chips, a heaping 1/2 cup creamy peanut butter, and 2 tablespoons brewed coffee to the bowl with the melted butter. Microwave on high for 1 minute, then stir. If the chocolate and peanut butter are not fully melted and smooth, heat in 10-second bursts, stirring between each burst, until the mixture is smooth and pourable.
• Whisk the melted chocolate mixture until uniform and glossy.
• Add 4 large eggs, ⅓ cup granulated sugar, and 1 tablespoon vanilla extract to the chocolate mixture. Whisk until the eggs and sugar are fully incorporated and the batter is smooth.
• Add ⅓ cup unsweetened natural cocoa and 1 teaspoon instant espresso granules (optional). Whisk until the cocoa and espresso granules are fully incorporated and the batter is smooth with no lumps.
• Pour the batter into the prepared 9×9 pan and smooth the top lightly with a spatula.
• Bake about 35 minutes, or until the edges are set and the top and center have just set (not jiggly). A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
• Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan, at least 2 hours, before adding the drizzles.
• When the brownies are completely cool, place ½ cup semi-sweet chocolate chips in a small microwave-safe bowl. Microwave on high about 1 minute, then stir. If not fully melted and smooth, heat in 10-second bursts, stirring between, until smooth and pourable. Drizzle the melted chocolate over the cooled brownies using a spoon or squirt bottle.
• Place ⅓ cup creamy peanut butter in a small microwave-safe bowl. Microwave on high about 45 seconds, then stir. If not pourable, heat in 10-second bursts, stirring between, until smooth. Drizzle the warmed peanut butter over the chocolate drizzle.
• Cover the pan with foil to prevent fridge odors and chill the brownies in the refrigerator at least 4 hours, or preferably overnight, before serving.