Peanut Swirl Brownies

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This brownie recipe is incredible! Every ingredient amount is right on if you love a rich chocolate brownie. When I watched her make these on the show, I noticed she used Giradelli semi sweet chocolate and another kind of unsweetened. Baker's chocolate works great. And she's right about the vanilla. She uses the kind you buy at Williams Sonoma, that runs around $16 a bottle but every time you bake with it, it makes a HUGE difference. If you're like me, you probably don't have the recommended 12 x 18 pan, so I substituted 2 9 x 13 baking pans. Be careful of the cooking time. I found with my oven that it was ready within 28 minutes. They seem extremely gooey when they first come out. Once they cool, put them in the fridge and when you cut into them it's like eating fudge inside a brownie! Incredible!

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I feel there's a law somewhere against so much richenss; so much chocolate. If there is I am definitely going to be on the wrong side of the law. What I really like is the melt in your mouth goodness.
I don't think it was such a difficult recipe. Although it is pricey to make, some things deserve to be extra dpecial so I won't be making it often. But when I do they'l know that something great just happened and i'm celebrating.
I can understand what happened to Jeffrey. You definitely wowed and wooed him with chocolate.

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These are gorgeous - the secret ingredients of coffee and peanut butter really makes for perfection. My only problem with these is I find they need way more cooking time. They're way too sloppy if i go by the recipe time. Perhaps that's just my rubbish oven though.... Overall HUGE thumbs up - they're a real crowd pleaser.

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I baked these brownies in the wee hours of the morning for a birthday party that day. (I bought these baking sheets with rims from Costco. It was worth staying up to do as everyone loved it. The brownies were so light that they practically melted in my mouth. I had previously made the outrageous brownie recipe to take to a dinner, and they were so well-received that one of the guys actually called my husband to rave about them. (Too bad I hadn't left any for him to taste. Thanks, Ina!

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These brownies were absolutely wonderful! The texture was very moist, rich, and fudge-like. They would definitely satisfy a chocolate craving. I swirled mine with smooth peanut butter and also stirred in some chopped hazelnuts. Just the smell alone was amazing! I highly recommend this dish if you want soft, moist brownies with a beautiful presentation!

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I have been making these brownies for almost a year now and I have never had a problem with them. If you are having trouble finding the pan, check speciality food stores or hardware stores. The pan is equivalent to a sheet pan. I have used large eggs and extra large and they work equally well. One tip I do have is use very good chocolate. When making these I usually cut the coffee powder back just a little but that is a personal thing. The peanut butter isn't something I have done before but I have done it with nuts and without. Depending on how hot your oven is, these could take thirty minutes or they could take a few minutes longer but you want them to come out a little less than set and they will set up the rest of the way cooling in the pan. Thank you Ina as I will never make another brownie recipe ever. My husband and friends all show up when these come out of the oven!

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I followed the recipe the first time as written, using the proper jellyroll pan, and the brownies were amazing. The steps after baking are very important for them to set so do let them cool and then put them in the fridge for a few hours at least. After they've been chilled let them come to room temp again and keep them like that. It seems like a lot of time to wait, but if you make them the night before you need them it'll be well worth it. They make sooooooo many brownines that you won't have to make them again for a while. I'm making them for the second time and making two changes I saw here...I added peanut butter chips to the batter and heated the peanut butter for the swirling. Heating the peanut butter is a good idea,made the swirling much easier. Everyone has to try these, sublime.

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I saw this episode today and it reminded me of the recipe for "outrageous brownies." I compared the recipes and they are the same except for the addition of peanut butter in this one. I have made them without the peanut butter and they have been great. It is important that you refrigerate them after baking, it makes a big difference. They have a gourmet brownie texture and taste. Give them another try with or without the peanut butter and make sure they are well chilled. I also reduced the amount of coffee after the first time I made them--much better! I cut the recipe in half and made them in a 9x13 pan and reduced the cooking time to 25 min. They really were very, very good. I don't often compliment my own cooking, but these were good!

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I loved this recipe. This was my first time making home made brownies and it was really easy. I did have one change to the recipe by mistake. I used bittersweet chocolate instead of unsweetened, but it still turned out good. The pan size is difficult so i used to 9 X 13 pans and you just have to cook it a little longer then suggested, because it's thicker. Yum, i'll be making this recipe again

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I made these for a potluck at work and they were talked about afterward. So good and not that hard to make. If you are looking to make an impression these are the way to go. If I could personally thank Ina Garten I would lol