Wednesday, December 10, 2008

Peanut Butter Brownies

I felt like such a little kid playing around with these brownies. I was a girl back in preschool finger-painting, but my paintbrush was a chop stick and my paints were chocolate and peanut butter. Okay, these are some incredible brownies from my favorite lady of all time, Ina Garten. They are dense and fudgy and wonderful. I've made them once before and really enjoy them on the cooler side. I used crunchy peanut butter because it's what we had. I also opted to line the sheet pan with foil, cooking spray, and then a sheet of parchment. It's so much easier to lift the brownies out and cut them this way.

Barefoot Contessa Peanut Butter Brownies

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

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 over bake! Allow to cool thoroughly, refrigerate, and cut into large squares.

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