Peanut Butter Swirl Brownies
A Barefoot Contessa recipe, doctored up with Trader Joe’s mini peanut butter cups. Rich and yummy. – Terry, February 2014
Ingredients
- 2 sticks unsalted butter
- 8 oz plus 6 ounces semi-sweet chocolate chips, divided
- 3 ounces unsweetened chocolate
- 3 extra-large eggs
- 1½ tablespoons instant coffee granules
- 1 tablespoons pure vanilla extract
- 1⅛ cups sugar
- ½ plus ⅛ cups all-purpose flour, divided
- 1½ tsp baking powder
- ½ tsp kosher salt
- 3/8 cup smooth peanut butter
- ½ cup mini peanut butter cups (optional)
Instructions
Preheat the oven to 350°F. Butter and flour a 13×9″ pan.
Melt together the butter, 8 oz of chocolate chips, and the unsweetened chocolate. Allow to cool slightly.
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
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 and mini peanut butter cups 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.
Bake for 20 minutes, 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 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
