Description
Peanut Butter Swirl Brownies are full of chocolaty goodness!
Ingredients
- Butter And Cocoa Powder, For Pan
- 1 pound Unsalted Butter
- 1 pound Plus 2 Cups Semi-sweet Chocolate Chips, Divided
- 4 ounces, weight Unsweetened Chocolate, Chopped Into Small Pieces
- 6 whole Eggs
- 2-¼ cups Sugar
- 3 Tablespoons Instant Coffee Granules
- 2 Tablespoons Pure Vanilla Extract
- 1-¼ cup All-purpose Flour, Divided
- 1 Tablespoon Baking Powder
- 1 teaspoon Kosher Salt
- ¾ cups Peanut Butter (smooth Or Chunky, Whatever You Like)
- 1 Tablespoon Powdered Sugar, Or More As Needed
Preparation
Preheat oven to 350ºF. Coat pan with butter and cocoa powder, exactly how you would normally butter and flour a pan.
In a medium microwave safe bowl, melt butter, 1 pound semi-sweet chocolate and unsweetened chocolate. Microwave for 1 minute at a time until melted and stirred smooth. Let cool slightly.
In a separate bowl, stir (do not use a mixer or beaters, just a spoon) eggs, sugar, instant coffee and vanilla extract. Slowly add cooled chocolate into egg mixture, stirring as you go.
In another bowl (yes, you’re going to have a few dirty bowls, but it will be worth it), whisk together 1 cup flour, baking powder and salt. Gradually sprinkle in the flour mixture and stir into the chocolate-egg mixture. Set aside.
In your last and final bowl, take remaining 2 cups of semi-sweet chocolate chips or chopped bar chocolate and stir with remaining 1/4 cup flour. This will keep the chocolate from sinking to the bottom of the pan. Stir chocolate into the batter.
Pour into a 9×13 baking pan and smooth out the top. Microwave the peanut butter for 15–30 seconds until it gets soft. Pour right on top of the brownie batter. Take a knife and swirl it into the brownie batter. You can swirl as little or as much as you’d like.
Bake for 45–50 minutes until an inserted toothpick comes out clean. Let cool. Cut into small pieces and dust with powdered sugar.
Recipe adapted from Ina Garten and Food Network.
