Peanut Swirl Brownies

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These brownies were over the top! The consistency was perfect, almost fudge, but still a brownie. If you like peanut butter and chocolate together this is for you. I didn?t have chips in the house but used 2 packages of 4oz each German chocolate and an 8 oz semi-sweet baking chocolate. Then because I didn?t have un-sweet chocolate I used ? cup of coco powder. They still turned out perfect. Got raves at the cook-out.

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I made the recipe exactly as Ina did, even using the same brands of coffee and chocolate. After reading everyone's reviews I thought that this would be a "no-fail" brownie recipe but I was wrong. I brought these brownies to a 4th of July party and nobody could even finish one, they were WAY too rich. I didn't tell anyone that I used coffee, but people were saying that the brownies had a strong taste. And as some other people commented, they were also really greasy and falling apart, and I did not use natural peanut butter. Next time, I will cut down the amount of butter, cut down the amount of unsweetened chocolate, add more sugar, and will not use any coffee.

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This is an awesome recipe. The mixture of ingredients is PERFECT. One issue I had was that it took longer than it says to prep them because you have to wait for the chocolate to cool and such. Also, the peanut butter was very hard to spread using the method from the recipe. Next time I will use other reviewers tips and melt the peanut butter first. Again, the recipe itself is DELICIOUS.

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YOU ROCK BAREFOOT CONTESSA! Thanks for this recipe you are a great cook you are the best cook ever better than all the other ones in my opinion THANKS AND KEEP ON COOKING!










naudia covington

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These are the best homemade brownies - ever! They are so delicious and decadent. Full of chocolate flavor. There is nothing I would not change about this recipe. However, it does pay to use good chocolate. I always watch carefully at what Ina is using, because they don't always say, so I scope out her show, her books, etc trying to find the same ingredients she uses. Ghiradelli semi-sweet chocolate chips and Callebaut unsweetened block of chocolate (I find Callebaut at Whole Foods. Mmmmmmmm! For the peanut butter, my boys are allergic, but we always have soy nut butter on hand and you can't tell the difference. I use the warm water from melting my chocolate to melt the peanut butter and that made it easier and I drizzled a lot of it up and down and all over the brownies then swirled that in with my knife. I'm going to try this same recipe but replace peanut butter with a cream cheese of somesort for cream cheese brownies.

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I've been making these for a couple of years now and they are always a hit! I keep the water going for the melted chocolate and put in the peanut butter in it later so that it's not stiff when I add it to the top of the brownies. Then I do some fancy swirling with a knife cutting through the freshly poured mixture. Ina Rocks! I'm defnitely a groupie. God bless!

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it was soooooo delish that I cheated on my diet! Worth all the guilt. All the chocolate and peanut butter goodness. I am willing to jog extra for this brownie. Thanks Ina!

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I made these brownies for a dinner I made for some friends and served it with vanilla ice cream and they turned out really good! Only thing I would do next time is leave out the coffee granules. I didnt really like the flavor of coffee in my brownies but that is just me, and in addition, the peanut can stiffen a little with the flour from the brownies and it produced a little wierd texture in your mouth a day or two later-chewy and sticky. I might leave the peanut butter out next time as well. After baking, the brownies are very heavy and greasy and you need to let them sit at least 2 hours before you can really remove them and cut them up-otherwise due to the all of the butter-they will fall apart. You will also need a large pan for these brownies, I would consider this a double batch and not just a typical size box of brownies from the store!! Cant wait to make them again!! Excellent dessert!!

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Any suggestions for cooking time in a smaller pan?

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Wow.... I have made brownies before from a mix, but in order to up my culinary status, I decided to make these from scratch. Two words: OUTRAGEOUSLY DELICIOUS! It is vital to the texture of the brownies that they firm overnight in the fridge. I don't mind the nutrition, I'm younger and full of energy. After making Ina's coconut cake (the best ever, I knew I could trust her for quality, and this it! However I did make a few changes from my personal preference- I omitted the unsweetened chocolate, I like mine sweet. But the big change I made was to switch the coffee for my odd but special secret ingredient: MAPLE SYRUP! I know it sounds weird, but it is delicious. Anyone who tries it with maple syrup, tell me what you think!