Peanut Swirl Brownies

These are pretty intense. I had one and thought I was going to have a buzz for the rest of the night. And I kinda did. So if you're the mood for a sugar rush, I'm your dealer.

Oh, and this recipe makes a ton. There's also a good reason she suggests you use a 12x18 pan... I made a full batch using a 9x13 pan, and that made very tall brownies. I think I'll half the recipe next time to have more normal-sized brownies. It'll also make not overbaking a lot easier. Because I had to do a little guesswork regarding the baking time, the outsides of the ones I made were a bit on the well-done side.

I have yet to make a pretty brownie, so I'm waiting to add a picture until I can figure out how to do so.

Peanut Swirl Brownies
A variation on this recipe by Ina Garten (The Barefoot Contessa)

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 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°F. Butter and flour a 12x18x1 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.