Peanut Butter Swirl Brownies #OXOGoodCookies
Sarah 'n Spice
Sarah 'n Spice
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  • 1 pound unsalted butter 1 pound plus 2 cups semi-sweet chocolate chips (for the 2 cups I like to use a mixture of chocolate chips and chopped bar chocolate), divided 4 ounces unsweetened chocolate, chopped into small pieces 6 eggs 3 tablespoons instant coffee granules 2 tablespoons pure vanilla extract 2¼ cups sugar 1¼ cups all-purpose flour, divided 1 tablespoon baking powder 1 teaspoon kosher salt ¾ cup peanut butter (smooth or chunky, whatever you like) 1-2 Tablespoons powdered sugar Instructions Pre-heat oven to 350 degrees. Butter and cocoa powder your pan. Exactly how you would normally butter and flour a pan. In a medium microwave safe bowl, melt butter, 1 lb semi-sweet chocolate and unsweetened chocolate. Microwave for 1 minute at a time until it's all melted and stirred smooth. Let cool slightly. In a separate bowl, stir (do not use a mixer or beaters, just a spoon) together eggs, sugar, instant coffee and vanilla extract. Slowly add the cooled chocolate into the 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 soda and salt. Gradually sprinkle in the flour mixture and stir into the chocolate/egg mixture. Set aside. In your last and final bowl, Take 2 cups of semi-sweet chocolate chips/ chopped bar chocolate, stir with ¼ cup flour. This will keep the chocolate from sinking to the bottom of the pan. Stir the chocolate into the batter. Pour into a 9x13 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. Notes Recipe adapted from Ina Garten and Food Network 3.4.3177



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