Buckeye Brownies

Ingredients

For the brownies:
• 1/3 cup Dutch-processed cocoa
• 1 1/2 tsp espresso powder
• 1/2 cup + 2 tbsp boiling water
• 2 ounces unsweetened chocolate, finely chopped
• 2 tbsp coconut oil, melted
• 3 eggs
• 1 tbsp vanilla extract
• 2 1/4 cups sugar
• 1 3/4 cups white whole wheat flour
• dash salt
• 3/4 cup nonfat vanilla yogurt
For the peanut butter layer:
• 1 1/2 cups creamy peanut butter
• 1 1/3 cups powdered sugar
• 3 tbsp coconut oil, melted
• 2-3 tbsp unsweetened almond milk
For the chocolate peanut butter glaze:
• 1 1/2 cups dark chocolate chips
• 1/3 cup creamy peanut butter

Instructions

1. To make the brownies, preheat the oven to 350. Line a 9x13 pan with aluminum foil and spray lightly with nonstick spray. Set aside.
2. In a large bowl, whisk together cocoa powder, espresso powder and water. Add unsweetened chocolate and whisk until combined. Beat in eggs one at a time, then beat in vanilla and sugar. Stir in flour, salt and yogurt until combined. Do not overmix.
3. Transfer batter to prepared baking dish. Bake set and until a toothpick inserted a couple of inches from the edge comes out with a few crumbs, about 30 minutes. Cool completely on wire rack.
4. To make the peanut butter layer, beat together peanut butter, coconut oil and powdered sugar until smooth. Add milk 1 tbsp at a time until you reach a smooth, spreadable texture. Spread evenly onto cooled brownies.
5. To make the glaze, place chocolate and peanut butter in a medium microwave-safe bowl. Heat in 20 second increments, stirring between each, until melted. Spread glaze evenly over peanut butter layer. Cool in the refrigerator for 30 minutes, then serve. Store in an airtight container for up to one week.

Notes