For the brownies:
- 1/4 cup Dutch-processed cocoa
- 3/4 teaspoons instant espresso
- 1/4 cup plus 1 tablespoons boiling water
- 1 ounce unsweetened chocolate, finely chopped
- 2 tablespoons unsalted butter, melted
- 1/4 cup plus 1 tablespoons vegetable oil
- 1 large egg
- 1 large egg yolk
- 1 teaspoons vanilla extract
- 1 1/4 cups sugar
- ¾ cups plus 2 tablespoons all-purpose flour1¾ cups
- 1/2 teaspoon salt
- 3 ounces bittersweet chocolate, roughly chopped
For the topping:
- 3/4 cup milk chocolate chips
- 3/4 cup creamy peanut butter
- 1/2 tablespoon unsalted butter
- 3/4 cup Rice Krispies cereal
Heat oven to 350 degrees F. Line a 8×8-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add egg, yolk, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
Scrape batter into prepared pan and bake until toothpick comes out with just a few moist crumbs attached, 30 to 35 minutes.
When the brownies are almost finished baking, make the topping:
Melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly.
Refrigerate for 2 hours then take out brownies, flip over, and peel foil off. Slice and serve.
From Brown Eyed Baker