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Ingredients
| unsalted butter: 1 lb |
| semisweet chocolate chips: 1 lb (divided) |
| semisweet chocolate chips: 12 oz (divided) |
| unsweetened baking chocolate squares: 6 oz |
| eggs: 6 (extra large) |
| instant coffee: 1 1/2 Tbl |
| pure vanilla extract: 2 Tbl |
| granulated sugar: 2 1/4 cups |
| all-purpose flour (unsifted): 1 1/4 cups (divided) |
| baking powder: 1 Tbl |
| Kosher salt: 1 tsp |
| smooth peanut butter: 3/4 cup |
Peanut Butter Swirl Brownies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
20 serving(s)
Tags
- Preheat the oven to 350 degrees F.
- Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water.
- Allow to cool slightly.
- In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar.
- Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt.
- Add to the cooled chocolate mixture.
- Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter.
- Pour into the prepared sheet pan.
- Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough.
- Bake for about 10 to 15 minutes more or until a toothpick comes out clean.
- Do not overbake!
- Allow to cool thoroughly, refrigerate, and cut into large squares.