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Tuesday, August 3, 2010

Peanut Butter Brownies


When it comes to desserts, there are two things I can't live without - chocolate and peanut butter! Whether it's eating a Reese's Peanut Butter cup, an ice cream sundae with hot fudge and peanut butter or these delicious brownies, you can't go wrong with the pairing!  Not only do I love this recipe because it has my all-time favorite ingredients, but it makes 24 large brownies so you'll always have some left over after your guests leave! Just place the rest of the brownies in an air-tight container or throw them in a ziplock bag in the freezer. They are super easy to make and the secret ingredient in all chocolate recipes is to make sure you use coffee to enhance the flavor. Enjoy!



Ingredients

  • 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
  • Jar of your favorite peanut butter

Directions

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 before you cut them in large pieces.

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