Ingredients
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips, divided
- 6 ounces unsweetened chocolate
- 6 extra large eggs
- 3 T instant coffee granules
- 2 T vanilla
- 2 1/4 c sugar
- 1 1/4 c flour, divided
- 1 T baking powder
- 1 t kosher salt
- 3/4 c smooth peanut butter
Directions
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eheat the oven to 350. Butter and flour a 12 × 18 × 1-inch sheet pan.
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Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
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In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar.
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Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
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In a medium bowl, sift together 1 cup of flour, the baking powder, and salt.
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Add to the cooled chocolate mixture.
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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.
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Pour into the prepared sheet pan.
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Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
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Bake for 20 minutes, then rap the baking sheet again the oven shelf to force the air to escape from between the pan and the brownie dough.
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Bake for about 10-15 minutes more, or until a toothpick comes out clean.
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Allow to cool thoroughly, refrigerate, and cut into large squares.