Killer Peanut Chocolate Pie

Make the Brownies:
Preheat oven to 350 degrees. Line the bottom of a round 9″ cake pan with greased parchment paper. Spray the sides of the pan with cooking spray. Bring a small pot of water to a boil. Place the chocolate, butter and instant espresso into a non-reactive heat proof bowl. Place bowl w/ ingredients over the boiling water. Stir constantly until the chocolate and butter have completely melted then remove bowl from heat. Cool slightly.

Make the Mousse:
Add the eggs to a mixing bowl. Whisk. Next add the vanilla, salt, sugar and brown sugar to the bowl. Whisk thoroughly. Add the chocolate butter mixture then whisk again. Gently fold in the flour to the brownie batter until just combined. Over mixing will result in tough brownies! Pour the batter into the prepared cake pan. Place into a preheated 350 degree oven. Bake for 20-25 minutes or until a toothpick inserted 3″ from the edge of pan comes out with only a few crumbs. Remove from oven and cool completely on a wire rack, at least 1 hour.

Finish the cake:
To remove from pan, carefully slide a knife around the edges to loosen. Place a a plate over the brownies then invert the pan. Brownies should easily flip out. Peel off parchement paper. 350 350 degree oven. Bake for 20-25 minutes or until a toothpick

Enjoy!