Peanut Butter Brownies

By tulawdog

Ingredients

• For the brownies:
• 1 1/4 cups flour
• 1 teas salt
• 2 tbs cocoa powder
• 11 oz dark chocolate, coarsely chopped
• 1 cup unsalted butter, cut into 1-inch pieces
• 1 teas instant espresso powder
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 5 eggs, at room temperature
• 2 teas vanilla extract
• For the peanut butter:
• 1/2 cup unsalted butter, melted
• 1 cup powdered sugar
• 1 1/2 cups creamy peanut butter
• 1/2 teas salt
• 1 teas vanilla extract

Preparation

Step 1

Preheat the oven to 350 degrees F. Grease a 9×13 baking dish.

Whisk together the flour, salt, and cocoa powder; set aside.

Put the chocolate, butter and espresso powder in a microwave safe bowl and microwave in 20 second intervals, until the chocolate is melted, stir to combine. Add the sugar and whisk until combine. Let the mixture rest until room temperature.

Once the chocolate has cooled, add the eggs and the vanilla and whisk until combined.

Sprinkle the flour mixture over the chocolate mixture and fold to incorperate using a rubber spatula until the flour is no longer visable.

Pour the batter into the prepared pan.

Combine peanut butter swirl ingredients. Using a spoon, place dollops onto the prepared brownie batter and swirl with a butter knife or wooden skewer.

Bake in the center of the oven for 30 minutes, until a toothpick inserted into the center of the brownies comes out with a few crumbs hanging on. Don’t over bake – everyone loves a gooey brownie