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Peanut Swirl Brownies

This recipe guides you through making rich and fudgy peanut swirl brownies. It combines melted chocolates and butter with eggs and dry ingredients, then features a distinct peanut butter swirl. The careful baking process yields a dense, decadent brownie with a beautiful marbled effect, perfect for dessert or a treat.
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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 Large sheet pan 12x18x1.5 inch
  • 3 Mixing Bowls Various sizes (medium, large)
  • 1 Sifter
  • 1 Heatproof Bowl and Saucepan For creating a double boiler
  • 1 Whisk or Spatula For stirring and folding

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 truly rich brownies, opt for high-quality butter and chocolate. The instruction to 'stir, not beat' the eggs is vital; over-aerating them can result in a cake-like texture rather than the desired dense, fudgy brownie. The 'rapping' step halfway through baking helps expel trapped air, promoting a more even bake and a denser crumb. Ensure the initial chocolate-butter mixture cools sufficiently before combining with the eggs to prevent scrambling. Do not overbake; a toothpick should emerge with moist crumbs, not wet batter, for optimal fudginess. Cooling completely and chilling before cutting ensures the cleanest, most precise squares.