Ina Garten’s Peanut Swirl Brownies

Since you’re all aware of my recent and highly developed love for peanut butter, I’m sure that you will exhibit no surprise that this is the latest thing to come out of my oven. Swirling the peanut butter on top of the brownies is a genius move, as you get a big salty chunk of it when you bite into the chocolately brownie. Heaven.

I don’t often make recipes using the american ‘cups’ system, mostly because I find the cup measurement a bit woolly and imprecise. However, this recipe looked too good not to try. And as well as being amazing, thick, chewy and delicious brownies, my success with this recipe has made me consider cooking with cups in future.

Recipe from Ina Garten

Makes 20 brownies

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

Directions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound of chocolate chips, and theunsweetened chocolate in a medium bowl over simmering water. 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 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.