Peanut Swirl Brownies

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i had never made brownies from scratch, and this was my first time. me & my friend were horrified at the thought of how much brownies this made, but we thought we'd pass them out around the family. we didn't have chocolate chips to put into the brownies, so we put peanut butter chocolate chips in instead of chocolate, and they added to the peanut buttery good ness!!

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I have several of Ina's cookbooks & usually LOVE everything I've made from them. BUT, these brownies just weren't as good as I had hoped. I agree with some other reviews that there's too much coffee flavor & it overpowers the chocolate. I also agree that there's too much butter. I didn't think brownies could be "greasy" but these definitely were. I will try them again, but with some changes.
Personally, I prefer a more cake-y brownie - but I was taking these to a luncheon where the folks there prefer fudge-ier ones. I was disappointed, but everyone else said they were great. So, I guess it's just a matter of opinion.
Whether I liked this or not, Ina STILL rocks!!

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i made these brownies at my friends house and they were absolutely wonderful perfect amount of chocolate but maybe to much coffee it covers up the full chocolate flavor definitely will make again!

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These brownies are amazing! They are identical to the Outrageous Brownie recipe except you omit the nuts and instead swirl in peanut butter. I have made both, and this recipe my friends and I like much better. There were yummy pockets of peanut butter throughout the brownie. One tip though, you have got to refrigerate these in order to cut them and keep them in one piece. I make them the day ahead and leave them in the pan in the fridge. Then you can slice them large like Ina does and keep them cold until you want to serve them. I made them for a football party and they held up through most of the game b/c I kept them cold before hand. The first time I made these I couldn't cut them b/c I did not refrigerate them, so make sure to do that. These are also delish warmed with ice cream!

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I made this today and WOW are these good. I did make the following changes.

I used one pound of milk chocolate wafers and 12 oz of semi-sweet chocolate chips.

I did not use the peanut butter but did put a lot of English Walnuts in to the mix.

I used two 9 x 12 pans.

You won't be disappointed.

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Curious--these sound terrific, does she suggest this brownie be served cold from the refrigierater, or regrig'd then later brought to room temp for serving???

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These are excellent brownies! I had never made brownies from scratch and was intimidated to try. These were not too hard to make & turned out great! The chocolate, coffee & peanut butter flavors blended so well together. The brownies were so moist and everyone wanted the recipe! I highly recommend these brownies & watching the instructional video makes it so much easier to understand the secret tips of the recipe the way Ina intended.

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I made these brownies per the directions exactly. Do not bake them more than 30 minutes. I used a 12 x 17 pan instead of 12 x 18 and they fit fine. I cooled completely then refrigerated overnight before cutting and eating. They are so decadent and rich you only need a small piece to satisfy so they will go far. I can't imagine one person eating as large a piece as Ina served on her show. Vanilla ice cream on top would be amazing. Probably keeping them in the fridge they will stay fresher longer.

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I made this recipe for a dinner party tonight and they wre really yummy but very crumbly. I came back to look at the recipe and realized I missed the part about putting them in the fridge. I just put the leftovers in the fridge and can't wait to try them tomorrow!!