You know what feeling when nothing seems to be going right? And life is kinda hard to power through? I resort to these brownies to cheer me up. I know you shouldn’t eat your feelings, but come on…a bit of chocolate, sugar, and butter never disappointed anyone.
FML stands for “Fuck My Life”…but in this case, it means “FUDGE My Life” because there’s literal fudge that’s about to be put into your life when you make this recipe.
As a side note, I started a new video series on my YouTube Channel titled “Grub & Gab”…and I made these brownies for my first episode!
With this recipe, not only do you get a delicious brownie, but you also get some candy pieces aaaaand a nice topping of sea salt to help make everything that much more delicious. I use mini peanut butter cups, but if you don’t have those or are allergic to peanut butter, feel free to use any other chocolate candy.
- ½ cup (1 stick) unsalted butter, melted
- 1 cup white sugar
- 2 large eggs
- heaping ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon instant coffee/espresso powder (optional)
- 1 teaspoon vanilla extract
- 1/3 cup fudge sauce or fudge ice cream topping (or ¼ cup of chocolate syrup)
- ¾ cup all purpose flour (for gluten free, replace with almond flour or any other baking flour mix)
- Mini chocolate peanut butter cups (or other chocolate candies)
- Fleur de sel (or flaky sea salt)
- Preheat oven to 350° F.
- Place butter in a sauce pan and melt over low heat. Once the butter is completely melted mix in 1 cup of sugar and combine well. Set aside to cool.
- In a large bowl, combine eggs, cocoa powder, baking powder, salt, instant coffee, vanilla extract, and fudge. Whisk together until well combined and mostly smooth.
- Add the melted butter and sugar into the chocolate egg mixture and whisk until well mixed.
- Whisk flour into the chocolate batter until just combined.
- Fold in two handfuls of the mini chocolate peanut butter cups (or other candy).
- Spread batter into a prepared 9×9 baking dish.
- Top with additional mini chocolate peanut butter cups (or other candy that you used) and a generous sprinkling of fleur de sel.
- Bake for 30 minutes, 40 minutes if you want a brownie that’s less gooey.
- Once it’s done, let it sit in the pan for 10-20 minutes before serving.
- Super happy bonus: add a scoop of ice cream on top for eating!
There’s really not much else I can say except enjoy!