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Peanut Swirl Brownies

These rich peanut swirl brownies offer a delightful combination of deep chocolate and creamy peanut butter. Starting with melted chocolates and butter, the batter is enriched with eggs, coffee, vanilla, and sugar, then combined with flour and chocolate chips. A distinct peanut butter swirl is added before baking, followed by a specific technique to ensure a dense, fudgy texture. Perfect for a decadent dessert or snack, they require thorough cooling and refrigeration for the best results.
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Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Course Snack
Cuisine French
Servings 20 people
Calories 12216 kcal

Equipment

  • 1 Sheet Pan 12 by 18 by 1 1/2-inch
  • 2 Mixing Bowls One large, one medium
  • 1 Saucepan For double boiler setup
  • 1 Sifter For dry ingredients
  • 1 Knife For swirling and cutting

Ingredients
  

Main

  • 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

Instructions
 

  • 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 the unsweetened 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.

Notes

For optimal fudgy brownies, precise temperature control is key. Ensure the melted chocolate mixture cools to room temperature before incorporating it into the egg mixture; this prevents scrambling the eggs and yields a smooth, cohesive batter. The instruction to 'rap the baking sheet' is crucial; it helps collapse air pockets, resulting in a denser, chewier brownie with a uniform texture. Do not overbake; a slightly moist toothpick after 20 minutes indicates perfect doneness, as residual heat will continue to cook them. Using high-quality unsweetened and semisweet chocolate will significantly enhance the depth of flavor. For the peanut butter swirl, ensure the peanut butter is at room temperature for easy handling and a clean, marbled effect. Thorough cooling and refrigeration are vital for clean, professional cuts.