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Cold Brew Buckeye Brownies
Dense, flourless chocolate brownies flavoured with cold brew coffee, covered with a sweet peanut butter layer, a thin chocolate glaze and chopped peanuts, like a buckeye candy in bar form. The Ultra Pro square pan bakes them evenly, while the Stack Cooker and Micro Pitcher melt each layer in the microwave.
- Total time
- 82 min
- Prep
- 25 min
- Cook
- 27 min
- Rest
- 30 min
+ Tupperware SuperSonic Chopper, Tupperware TupperWave Stack Cooker, Tupperware MicroCook Pitcher
Ingredients
Method
Heat the oven to 325 °F (160 °C).
In the Tupperware Stack Cooker 750 ml casserole, stir together the brownie chocolate chips, cream, butter, vanilla, cold brew and salt. Microwave for 45 seconds at full power (1000 W), let stand for 2 minutes, then stir until smooth.
Beat the eggs in the Tupperware SuperSonic Chopper Extra fitted with the paddle. Add 2 spoonfuls of the chocolate mixture and pull the cord to blend, then add the rest and pull again until evenly mixed.
Pour the batter into the Tupperware Ultra Pro 2 l square pan (or the 2 l casserole) and bake for 25 minutes, until a toothpick pushed into the centre comes out clean. Set the pan aside.
Rinse the Stack Cooker casserole and stir the peanut butter, powdered sugar, vanilla and salt in it. Microwave for 30 seconds at 1000 W, until soft enough to spread, and spread it evenly over the brownies with a knife.
Put the glaze chocolate chips and cream in the large Tupperware Micro Pitcher, microwave for 45 seconds at 1000 W, let stand for 1 minute and stir until smooth. Pour over the peanut butter layer, spread it out and scatter with the peanuts, pressing them lightly into the chocolate. Let set before cutting.
