peanut butter swirl brownies
Chocolate + peanut butter = the best fanfic you can imagine.
Ingredients
- 10 tbsp butter
- 1 1/2 cup dark chocolate chips
- 1 cup sugar
- 1/4 cup brown sugar
- 3 large eggs, at room temperature
- 1 tbsp instant espresso/coffee (optional)
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup creamy peanut butter
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment paper, leaving a little dangling over the sides.
- In a microwave-safe bowl, melt the butter and 1 cup of the chocolate chips for 1 minute. Stir, then heat an additional 20-30 seconds until completely smooth. Whisk in the sugar and brown sugar.
- In a large bowl, beat the eggs until very frothy, about 3-4 minutes. Lower the speed on the mixer and stir in the chocolate mixture as well as the espresso powder (if using) and vanilla extract. Add the flour, cocoa powder, baking powder, and salt. Mix until just combined. Fold in the remaining 1/2 cup of chocolate chips.
- Spread the batter into the prepared cake pan. Dollop 1 tablespoon sized portions of peanut butter on top. Swirl with a knife or skewer, but do not overcombine - you want to see the swirly pattern still.
- Bake the brownies for 30-35 minutes until an inserted toothpick emerges with just a few moist crumbs. Let cool in the pan, set on a wire rack, for at least 30 minutes. Slice and serve, or transfer the parchment paper with the brownies onto the wire rack and cool completely before slicing and storing for later.