My secret ingredient…
Coffee! Instant coffee to be specific. This is becoming a more common addition to chocolate baked goods. I add some re-hydrated instant coffee to the mix to increase the depth of flavor, and make these even more chocolatey.
No bake fudgy squares
Melting the chocolate and mixing it with coconut oil and peanut butter allows for this fudgy treat to hold its shape when refrigerated.
Small portion…
Most of my recipes provide smaller portions. This one is no exception. This makes enough for a small shallow dish to be filled, and will result in about 1/2 inch thick squares.
Fleur De Sel
A special type of French sea salt, fleur de sel means “flower of salt” in French. This type of salt has characteristic paper thin flakes about the size of small sequins. If you look at the recipe photo above you can see the salt flakes on top of the chocolate. This type of salt is used to garnish dishes that benefit from that little hit of salt, but immediately melts when it hits your tongue.
Fudgy Chocolate Peanut Butter Squares
You Need
-
-
-
-
-
-
Method
-
- In a double boiler (see note below) melt chocolate & coconut oil, stir to combine. Add sugar, mix and continue to melt until sugar crystals are no longer visible.
- Add peanut butter, mix to combine.
- Remove from heat and add coffee that has been mixed with a little bit of water to make it fully liquid.
- Pour into a small shallow dish lined with parchment paper for easy removal. Use whatever you have, the larger the dish, the thinner the fudgy squares will be.
- Refrigerate for 1 hour minimum.
- When ready to serve, cut into squares and sprinkle with the salt. I like these best straight out of the refrigerator.
A double boiler is a pot with a few inches of water in it. Another pot or bowl is set on top.
The top bowl holds the chocolate and melts from the steam. There should be space between the bowl holding the chocolate and the water in the pot underneath.
We use a double boiler when doing things such as melting chocolate to ensure the chocolate doesn't burn on or get scorched by the direct contact with the pan on the burner.
Note
I use a small dish for this small batch recipe. A 5 inch dish is about right. This will yield about 6 small squares, about 1/2 inch thick. Feel free to double this recipe for even thicker fudgy squares!
chocolate, fudge, gooey brownies, chocolate, peanut butter, chocolate chips, Fleur de sel
Coffee! Instant coffee to be specific. This is becoming a more common addition to chocolate baked goods. I add some re-hydrated instant coffee to the mix to increase the depth of flavor, and make these even more chocolatey.
No bake fudgy squares
Melting the chocolate and mixing it with coconut oil and peanut butter allows for this fudgy treat to hold its shape when refrigerated.
Small portion…
Most of my recipes provide smaller portions. This one is no exception. This makes enough for a small shallow dish to be filled, and will result in about 1/2 inch thick squares.
Fleur De Sel
A special type of French sea salt, fleur de sel means “flower of salt” in French. This type of salt has characteristic paper thin flakes about the size of small sequins. If you look at the recipe photo above you can see the salt flakes on top of the chocolate. This type of salt is used to garnish dishes that benefit from that little hit of salt, but immediately melts when it hits your tongue.
Fudgy Chocolate Peanut Butter Squares
You Need
-
-
-
-
-
-
Method
-
- In a double boiler (see note below) melt chocolate & coconut oil, stir to combine. Add sugar, mix and continue to melt until sugar crystals are no longer visible.
- Add peanut butter, mix to combine.
- Remove from heat and add coffee that has been mixed with a little bit of water to make it fully liquid.
- Pour into a small shallow dish lined with parchment paper for easy removal. Use whatever you have, the larger the dish, the thinner the fudgy squares will be.
- Refrigerate for 1 hour minimum.
- When ready to serve, cut into squares and sprinkle with the salt. I like these best straight out of the refrigerator.
A double boiler is a pot with a few inches of water in it. Another pot or bowl is set on top.
The top bowl holds the chocolate and melts from the steam. There should be space between the bowl holding the chocolate and the water in the pot underneath.
We use a double boiler when doing things such as melting chocolate to ensure the chocolate doesn't burn on or get scorched by the direct contact with the pan on the burner.
Note
I use a small dish for this small batch recipe. A 5 inch dish is about right. This will yield about 6 small squares, about 1/2 inch thick. Feel free to double this recipe for even thicker fudgy squares!
chocolate, fudge, gooey brownies, chocolate, peanut butter, chocolate chips, Fleur de sel
No bake fudgy squares
Melting the chocolate and mixing it with coconut oil and peanut butter allows for this fudgy treat to hold its shape when refrigerated.
Small portion…
Most of my recipes provide smaller portions. This one is no exception. This makes enough for a small shallow dish to be filled, and will result in about 1/2 inch thick squares.
Fleur De Sel
A special type of French sea salt, fleur de sel means “flower of salt” in French. This type of salt has characteristic paper thin flakes about the size of small sequins. If you look at the recipe photo above you can see the salt flakes on top of the chocolate. This type of salt is used to garnish dishes that benefit from that little hit of salt, but immediately melts when it hits your tongue.
Fudgy Chocolate Peanut Butter Squares
You Need
-
-
-
-
-
-
Method
-
- In a double boiler (see note below) melt chocolate & coconut oil, stir to combine. Add sugar, mix and continue to melt until sugar crystals are no longer visible.
- Add peanut butter, mix to combine.
- Remove from heat and add coffee that has been mixed with a little bit of water to make it fully liquid.
- Pour into a small shallow dish lined with parchment paper for easy removal. Use whatever you have, the larger the dish, the thinner the fudgy squares will be.
- Refrigerate for 1 hour minimum.
- When ready to serve, cut into squares and sprinkle with the salt. I like these best straight out of the refrigerator.
A double boiler is a pot with a few inches of water in it. Another pot or bowl is set on top.
The top bowl holds the chocolate and melts from the steam. There should be space between the bowl holding the chocolate and the water in the pot underneath.
We use a double boiler when doing things such as melting chocolate to ensure the chocolate doesn't burn on or get scorched by the direct contact with the pan on the burner.
Note
I use a small dish for this small batch recipe. A 5 inch dish is about right. This will yield about 6 small squares, about 1/2 inch thick. Feel free to double this recipe for even thicker fudgy squares!
chocolate, fudge, gooey brownies, chocolate, peanut butter, chocolate chips, Fleur de sel
Melting the chocolate and mixing it with coconut oil and peanut butter allows for this fudgy treat to hold its shape when refrigerated.
Small portion…
Most of my recipes provide smaller portions. This one is no exception. This makes enough for a small shallow dish to be filled, and will result in about 1/2 inch thick squares.
Fleur De Sel
A special type of French sea salt, fleur de sel means “flower of salt” in French. This type of salt has characteristic paper thin flakes about the size of small sequins. If you look at the recipe photo above you can see the salt flakes on top of the chocolate. This type of salt is used to garnish dishes that benefit from that little hit of salt, but immediately melts when it hits your tongue.
Fudgy Chocolate Peanut Butter Squares
You Need
-
-
-
-
-
-
Method
-
- In a double boiler (see note below) melt chocolate & coconut oil, stir to combine. Add sugar, mix and continue to melt until sugar crystals are no longer visible.
- Add peanut butter, mix to combine.
- Remove from heat and add coffee that has been mixed with a little bit of water to make it fully liquid.
- Pour into a small shallow dish lined with parchment paper for easy removal. Use whatever you have, the larger the dish, the thinner the fudgy squares will be.
- Refrigerate for 1 hour minimum.
- When ready to serve, cut into squares and sprinkle with the salt. I like these best straight out of the refrigerator.
A double boiler is a pot with a few inches of water in it. Another pot or bowl is set on top.
The top bowl holds the chocolate and melts from the steam. There should be space between the bowl holding the chocolate and the water in the pot underneath.
We use a double boiler when doing things such as melting chocolate to ensure the chocolate doesn't burn on or get scorched by the direct contact with the pan on the burner.
Note
I use a small dish for this small batch recipe. A 5 inch dish is about right. This will yield about 6 small squares, about 1/2 inch thick. Feel free to double this recipe for even thicker fudgy squares!
chocolate, fudge, gooey brownies, chocolate, peanut butter, chocolate chips, Fleur de sel
Small portion…
Most of my recipes provide smaller portions. This one is no exception. This makes enough for a small shallow dish to be filled, and will result in about 1/2 inch thick squares.
Fleur De Sel
A special type of French sea salt, fleur de sel means “flower of salt” in French. This type of salt has characteristic paper thin flakes about the size of small sequins. If you look at the recipe photo above you can see the salt flakes on top of the chocolate. This type of salt is used to garnish dishes that benefit from that little hit of salt, but immediately melts when it hits your tongue.
Fudgy Chocolate Peanut Butter Squares
You Need
-
-
-
-
-
-
Method
-
- In a double boiler (see note below) melt chocolate & coconut oil, stir to combine. Add sugar, mix and continue to melt until sugar crystals are no longer visible.
- Add peanut butter, mix to combine.
- Remove from heat and add coffee that has been mixed with a little bit of water to make it fully liquid.
- Pour into a small shallow dish lined with parchment paper for easy removal. Use whatever you have, the larger the dish, the thinner the fudgy squares will be.
- Refrigerate for 1 hour minimum.
- When ready to serve, cut into squares and sprinkle with the salt. I like these best straight out of the refrigerator.
A double boiler is a pot with a few inches of water in it. Another pot or bowl is set on top.
The top bowl holds the chocolate and melts from the steam. There should be space between the bowl holding the chocolate and the water in the pot underneath.
We use a double boiler when doing things such as melting chocolate to ensure the chocolate doesn't burn on or get scorched by the direct contact with the pan on the burner.
Note
I use a small dish for this small batch recipe. A 5 inch dish is about right. This will yield about 6 small squares, about 1/2 inch thick. Feel free to double this recipe for even thicker fudgy squares!
chocolate, fudge, gooey brownies, chocolate, peanut butter, chocolate chips, Fleur de sel
Most of my recipes provide smaller portions. This one is no exception. This makes enough for a small shallow dish to be filled, and will result in about 1/2 inch thick squares.
Fleur De Sel
A special type of French sea salt, fleur de sel means “flower of salt” in French. This type of salt has characteristic paper thin flakes about the size of small sequins. If you look at the recipe photo above you can see the salt flakes on top of the chocolate. This type of salt is used to garnish dishes that benefit from that little hit of salt, but immediately melts when it hits your tongue.
Fudgy Chocolate Peanut Butter Squares
You Need
-
-
-
-
-
-
Method
-
- In a double boiler (see note below) melt chocolate & coconut oil, stir to combine. Add sugar, mix and continue to melt until sugar crystals are no longer visible.
- Add peanut butter, mix to combine.
- Remove from heat and add coffee that has been mixed with a little bit of water to make it fully liquid.
- Pour into a small shallow dish lined with parchment paper for easy removal. Use whatever you have, the larger the dish, the thinner the fudgy squares will be.
- Refrigerate for 1 hour minimum.
- When ready to serve, cut into squares and sprinkle with the salt. I like these best straight out of the refrigerator.
A double boiler is a pot with a few inches of water in it. Another pot or bowl is set on top.
The top bowl holds the chocolate and melts from the steam. There should be space between the bowl holding the chocolate and the water in the pot underneath.
We use a double boiler when doing things such as melting chocolate to ensure the chocolate doesn't burn on or get scorched by the direct contact with the pan on the burner.
Note
I use a small dish for this small batch recipe. A 5 inch dish is about right. This will yield about 6 small squares, about 1/2 inch thick. Feel free to double this recipe for even thicker fudgy squares!
chocolate, fudge, gooey brownies, chocolate, peanut butter, chocolate chips, Fleur de sel
Fleur De Sel
A special type of French sea salt, fleur de sel means “flower of salt” in French. This type of salt has characteristic paper thin flakes about the size of small sequins. If you look at the recipe photo above you can see the salt flakes on top of the chocolate. This type of salt is used to garnish dishes that benefit from that little hit of salt, but immediately melts when it hits your tongue.
Fudgy Chocolate Peanut Butter Squares
You Need
-
-
-
-
-
-
Method
-
- In a double boiler (see note below) melt chocolate & coconut oil, stir to combine. Add sugar, mix and continue to melt until sugar crystals are no longer visible.
- Add peanut butter, mix to combine.
- Remove from heat and add coffee that has been mixed with a little bit of water to make it fully liquid.
- Pour into a small shallow dish lined with parchment paper for easy removal. Use whatever you have, the larger the dish, the thinner the fudgy squares will be.
- Refrigerate for 1 hour minimum.
- When ready to serve, cut into squares and sprinkle with the salt. I like these best straight out of the refrigerator.
A double boiler is a pot with a few inches of water in it. Another pot or bowl is set on top.
The top bowl holds the chocolate and melts from the steam. There should be space between the bowl holding the chocolate and the water in the pot underneath.
We use a double boiler when doing things such as melting chocolate to ensure the chocolate doesn't burn on or get scorched by the direct contact with the pan on the burner.
Note
I use a small dish for this small batch recipe. A 5 inch dish is about right. This will yield about 6 small squares, about 1/2 inch thick. Feel free to double this recipe for even thicker fudgy squares!
chocolate, fudge, gooey brownies, chocolate, peanut butter, chocolate chips, Fleur de sel
A special type of French sea salt, fleur de sel means “flower of salt” in French. This type of salt has characteristic paper thin flakes about the size of small sequins. If you look at the recipe photo above you can see the salt flakes on top of the chocolate. This type of salt is used to garnish dishes that benefit from that little hit of salt, but immediately melts when it hits your tongue.
Fudgy Chocolate Peanut Butter Squares
You Need
-
-
-
-
-
-
Method
-
- In a double boiler (see note below) melt chocolate & coconut oil, stir to combine. Add sugar, mix and continue to melt until sugar crystals are no longer visible.
- Add peanut butter, mix to combine.
- Remove from heat and add coffee that has been mixed with a little bit of water to make it fully liquid.
- Pour into a small shallow dish lined with parchment paper for easy removal. Use whatever you have, the larger the dish, the thinner the fudgy squares will be.
- Refrigerate for 1 hour minimum.
- When ready to serve, cut into squares and sprinkle with the salt. I like these best straight out of the refrigerator.
A double boiler is a pot with a few inches of water in it. Another pot or bowl is set on top.
The top bowl holds the chocolate and melts from the steam. There should be space between the bowl holding the chocolate and the water in the pot underneath.
We use a double boiler when doing things such as melting chocolate to ensure the chocolate doesn't burn on or get scorched by the direct contact with the pan on the burner.
Note
I use a small dish for this small batch recipe. A 5 inch dish is about right. This will yield about 6 small squares, about 1/2 inch thick. Feel free to double this recipe for even thicker fudgy squares!
chocolate, fudge, gooey brownies, chocolate, peanut butter, chocolate chips, Fleur de sel
Fudgy Chocolate Peanut Butter Squares
You Need
Method
-
- In a double boiler (see note below) melt chocolate & coconut oil, stir to combine. Add sugar, mix and continue to melt until sugar crystals are no longer visible.
- Add peanut butter, mix to combine.
- Remove from heat and add coffee that has been mixed with a little bit of water to make it fully liquid.
- Pour into a small shallow dish lined with parchment paper for easy removal. Use whatever you have, the larger the dish, the thinner the fudgy squares will be.
- Refrigerate for 1 hour minimum.
- When ready to serve, cut into squares and sprinkle with the salt. I like these best straight out of the refrigerator.
A double boiler is a pot with a few inches of water in it. Another pot or bowl is set on top. The top bowl holds the chocolate and melts from the steam. There should be space between the bowl holding the chocolate and the water in the pot underneath. We use a double boiler when doing things such as melting chocolate to ensure the chocolate doesn't burn on or get scorched by the direct contact with the pan on the burner.
Note
I use a small dish for this small batch recipe. A 5 inch dish is about right. This will yield about 6 small squares, about 1/2 inch thick. Feel free to double this recipe for even thicker fudgy squares!
chocolate, fudge, gooey brownies, chocolate, peanut butter, chocolate chips, Fleur de sel
