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 lil cheph
on February 13, 2013
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These were delicious! I made them exactly how the recipe was written and they came out moist and yummy! I did not have any batter leak over the sides like others had. I guess my pan was the perfect fit. I will be making these again. Thanks, Ina, for another great recipe!!
By beckygri_9554889
Northport, NY
on January 22, 2013
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Ina is simply awesome! These brownies don't disappoint. I was able to cut 48 decent size brownies from the recipe. My calorie converter estimates there are about 220 calories per brownie if you cut it evenly. Enjoy!
By CroatBeba
San Francisco, CA
on January 21, 2013
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AMAZING! I made these over the holidays and they were a hit! I had plenty to share with family as well as coworkers. The only difference between the recipe and how I made them would be the peanut butter. I used the amount asked for and then added a couple spoonfuls extra. It's a bit time consuming having to melt all the chocolate, but well worth it.
Read all 187 reviews