Photo: Peanut Swirl Brownies Recipe
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.
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By Carolina Girl99
Apex, NC
on February 09, 2012
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These brownies are a must try for people who like fudgey brownies. If you prefer cake-like brownies or the consistency that comes with the traditional brownie mixes, this will be different. I followed the recipe exactly and used Nescafe instant coffee, Bakers unsweetened chocolate, a variety of brands for the chocolate chips, and Jif smooth peanut butter. One of my friends thought there was dark chocolate in this recipe - I think it was the combination of the unsweetened chocolate and semisweet chips. Another friend who doesn't normally like brownies - really liked these brownies. Next time, I may add more peanut butter - I definitely think the peanut butter makes these brownies so good!
By hsiao_roro_8264783
campbell, CA
on February 09, 2012
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easy crowd favorite. no need for the extra 12 oz of chips. pb adds a nice moisture to the brownie.
By lmariek_10349164
Crested Butte, CO
on February 09, 2012
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These brownies are tasty, but mine overflowed all over the oven. I used the called for pan, but it certainly wasn't big enough. Maybe half the recipe in a 9X13? I live at 6000 feet. Maybe that had something to do with it?
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