I feel like this post doesn't even need an introduction. Peanut butter and chocolate are a match made in heaven! I made these on a whim after having an intense brownie craving. These chewy, moist, and rich babies certainly satisfied my craving. I halved the recipe so there was less leftovers tempting me but am writing the full version of the recipe here.
For the Brownies
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
For the Peanut Butter Swirl
½ cup (8 tablespoons) unsalted butter, melted
1 cup powdered sugar
1½ cups creamy peanut butter
½ teaspoon salt
1 teaspoon vanilla extract
Preheat the oven to 350. Butter the sides and bottom of a 9x13 glass baking pan. Line with parchment paper. Place a saucepan of water over a burner to simmer.
In a medium bowl, whisk together the flour, salt and cocoa powder.
Place the chocolate, butter, and espresso powder in a large heat-proof bowl. Set the bowl over the saucepan of simmering water. Stir the chocolate/butter mixture occasionally until completely melted and smooth. Turn off the heat, but keep the bowl over the water. Add the sugars and whisk until completely combined. Remove the bowl from the pan. The mixture should be room temperature.
Add three eggs to the chocolate mixture and whisk until combined. Add the remaining two eggs and whisk until combined. Add the vanilla, stirring until combined. Be sure to not over beat the batter or the brownies will be cakey.
Sprinkle the flour mixture over the chocolate mixture. Use a rubber spatula to fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter into the prepared baking pan. Use a spatula to smooth the top.
In a medium bowl, whisk together the peanut butter swirl ingredients. Using a spoon or a tablespoon scoop, drop dollops of the peanut butter mixture over the top of the brownie batter. Using a butter knife, swirl the peanut butter and chocolate together, running the knife through the two batters. Smooth the top.
Bake for 30 minutes in the center of the oven, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the brownies comes out with a few moist crumbs sticking to it.
Let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares and serve.
Store at room temperature in an airtight container for up to 3 days (assuming they can even last that long).
Adapted from Brown Eyed Baker.