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Peanut Butter Chocolate Coffee BrowniesPeanut Butter Chocolate Coffee Brownies

Peanut Butter Chocolate Coffee Brownies

By: Nancy - Las Vegas, NV - 2016 Recipe Contest

"Peanut Butter Crunch coffee sounded so unusual, that I had to make something spectacular with your coffee, I chose brownies and stuffed it with peanut butter Reeses cups, walnuts, mini marshmallows, with a coffee glaze over the top."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.

  • 1 16 ounce package Brownie Mix
  • 1/3 cup cold brewed Door County Coffee Peanut Butter Crunch coffee
  • 1 teaspoon cinnamon
  • 1/4 cup canola oil
  • 1 egg
  • 1 teaspoon Amaretto liqueur
  • 1 1/2 cups mini marshmallows
  • 1/3 cup minced walnuts
  • 1 1/2 cups mini Peanut Butter Reese cups, unwrapped, chopped
  • 2 cup powdered sugar
  • 2-3 tablespoons cold coffee


  1. Preheat oven to 350 degrees. Spray 9 inch x 13 inch baking dish with non stick cooking spray.
  2. In large bowl, mix the brownie mix with cold coffee, cinnamon, oil, egg, and Amaretto liqueur. Beat for 2 minutes until smooth and pour half of batter into prepared dish.
  3. In small bowl, combine mini marshmallows, walnuts, mini Reese Chocolate cups and pour mixture evenly over brownie batter.
  4. Spoon over remaining batter over mixture.
  5. Bake 30-40 minutes, do not over bake and then cool on a wire rack until just warm.
  6. Glaze: In small bowl, combine powdered sugar and 1-2 tablespoons cold coffee, stirring until smooth and then drizzle over brownies.
24 Brownies