Peanut Swirl Brownie

By JanetLynn198

Ingredients

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

Details

Servings 20

Preparation

Step 1

1. Preheat the oven to 350F. Butter and flour a 12x18" sheet pan.

2. Melt together the butter, 1 lb of chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and all to cool to room temperature.

3. In a medium bowl, sift together 1 cup of the flour, the baking powder and salt. Add to the cooled chocolate mixture. Toss the remaining 12oz of chocolate chops in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

4. Bake for 20 mins, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10-15 mins more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.