Peanut Swirl Brownies

By bakeaholic

Ingredients

• 1 lb. unsalted butter
• 1 lb. plus 12 ounces semisweet chocolate chips, divided
• 6 oz. unsweetened chocolate
• 6 extra-large eggs
• 3 tbsp. instant coffee granules
• 2 tbsp. pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour divided
• 1 tbsp. baking powder
• 1/2 tsp. kosher salt
• 3/4 cup smooth peanut butter

Details

Servings 20

Preparation

Step 1

1. Preheat oven to 350 degrees F. Butter and flour a 12x18 1 1/2-inch sheet pan.
2. Melt together the butter, 1 lb. chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
3. 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 flour, then add them to the mixture. Pour into a prepared sheet pan. Spoon the peanut butter over the top of the chocolate batter, and using a knife, swirl it through the chocolate mixture.
4. Bake for 20 minutes, then tap 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 inserted into the center comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.