Thursday, January 5, 2012

Peanut Butter Swirl Brownies

These are SERIOUSLY my new favorite brownies. I really truly thought it couldn't get any better than my Ooey Gooey Chocolatey Brownies but let me tell you, I was wrong. These brownies may seriously be the holy grail of brownies. Smooth deep chocolate flavor with just the right amount of peanut butter and chocolate chip in every bite. ohhhhh my, I want to bake another batch now. I will say, after they were finished baking, I snuck a piece to try and was NOT too happy with the taste. By the next morning? Holy shiiiiii...... well, you get the idea. WELL worth the wait. I STRONGLY urge you to try these brownies AND to wait til the next day (or at least several hours) before you try them. (BTW this makes a HUGE batch of brownies. Ideally, you should make them in a sheet pan) I got about 26 GOOD size brownies from this AFTER the hubby took a BIG chunk out.



You will need:

  • 1 pound UNsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided into 1 lb and 12 oz
  • 6 ounces UNsweetened chocolate
  • 6 extra-large eggs
  • 3 Tbsp fresh brewed coffee (just go with it!)
  • 2 tablespoons vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour, divided into 1 cup and 1/4 cup
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 to 1 cup smooth peanut butter

Directions:
  1. Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
  2. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. Stir in the coffee.
  3. In a large bowl, stir (do not beat) together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
  4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. 
  5. 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 and stir to just incorporate. 
  6. 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.
  7. Bake for 20 minutes,then take out of the oven and drop the pan onto the counter a few times to release any trapped air between the pan and the chocolatey goodness. Return to oven and bake for about another 10 to 15 minutes more until brownies start to pull away from sides of pan and a toothpick comes out clean. DO NOT overbake! 
  8. Allow to cool and ideally these should sit overnight so the flavors can really gel together, They are MUUUUUCH better the next day. Don't eat them and say I didn't warn you! lol
Before Baking. Mmmmm!!!
12:29 PM / by / 2 Comments

2 comments:

  1. Really??? You had to do that to me...now i HAVE to make them, which means i'll HAVE to eat some, there goes my diet (which never really started anyway) LOL :) <3..Seriously, these sound SO good!!

    ReplyDelete
  2. Jami... Yes... yes, you absolutely MUST make these. AND eat them. SO freaking worth it. SO SO SO worth it.

    ReplyDelete

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