Recipes : Peanut Swirl Brownies : Food Network

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Peanut Swirl Brownies
2007, Ina Garten, All Rights Reserved

Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter

Directions
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.