Preheat the oven to 180°C/Gas Mark 4. Butter and flour a 30 by 45 by 4cm sheet pan.
Melt together the butter, 450g 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 150g of flour, the baking powder, and salt. Add to the cooled chocolate mixture.
Toss the remaining 340g of chocolate chips in a medium bowl with 40g of flour, then add them to the chocolate batter. Pour into the prepared baking tray. 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 tray against the oven shelf to force the air to escape from between the tray 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.
Originally Submitted
12/24/2010
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