The other night I was sitting on my kitchen counter playing around with my ipad, attempting to diligently listen to M discuss the government health exchange program and all the while slowly enjoying a really good glass of cabernet and one of the above pictured brownies. All of a sudden I stopped. What on earth was I doing? This is not a brownie you should multi task with – it’s too good for that. So I put the ipad down and asked M for just a moment. I’m pretty sure he thinks I’m insane. In my mind it made perfect sense.
I discovered this recipe from my mom and sister. I fell in love, quickly. The brownie has a super chewy, rich, and fudgey consistency that goes equally well with a glass of chilled milk or red wine. So. Good. Also, it makes a ton so you can selfishly hoard them on a pretty cake stand in your kitchen and eat them one by one in peace and quiet (what I wanted to do), or you can make a more health conscious decision and pass them out (what I ended up doing). These came everywhere with us this past weekend – soccer, the neighbors, dinner parties. Plenty to go around.
Ina did well with this recipe although hers called for more coffee. She puts it in to enhance the flavor of chocolate which I definitely believe in – go Ina. I think she just had way too much – they turned into chocolate coffee peanut butter brownies for me. So, I took it down a notch and ended up with perfectly enhanced brownies.
- 1 lbs unsalted butter
- 1 lbs plus 12 ounces chocolate chips, divided (I used a combo of bittersweet and semi sweet)
- 6 ounces bittersweet chocolate
- 6 room temperature eggs
- 1 1/2 TBS coffee granules
- 2 TBS vanilla
- 2 1/4 cups sugar
- 1 1/4 cups flour, divided
- 1 TBS baking powder
- 1 tsp salt
- 3/4 cup smooth peanut butter
- (Disclaimer: this looks like a lot of steps. It's not hard it's just full of bowls, that's all)
- Preheat oven to 350 degrees. Butter and lightly flour a 12 X 18 sheet pan.
- Put butter, 1 lbs of chocolate chips, and 6 ounces of bittersweet chocolate in a heat proof bowl and slowly melt over a simmering pot of water on the stove. Remove from heat and allow to cool slightly.
- In a large separate bowl mix (do not beat) together eggs, coffee granules, vanilla and sugar. Slowly pour in the cooled chocolate mixture and combine.
- In another bowl sift together 1 cup of flour, baking powder and salt. Pour into the large bowl filled with the chocolate/egg mixture. You still with me?
- Combine remaining 12 ounces of chocolate chips with 1/4 cup of flour in a small bowl - the last bowl, I promise! Stir the floured chips into the brownie batter. Pour batter into prepared sheet pan. With a knife, swirl peanut butter throughout the batter. L's favorite part.
- Last step, here we go. Bake at 350 degrees for 20 minutes. After 20 minutes pull out the tray and slam it against the rack of the oven. My favorite part. This gets out the extra 'air' in the batter. Bake for an additional 10 - 15 minutes, until a toothpick comes out clean.
- I've gotten ahead of myself and cut these brownies a bit too soon. Ok, actually....immediately out of the oven. It was not a pretty sight. If you want perfectly shaped brownies give these time to set. The ones pictured were cut after 4 hours. If you are at the point of no return and you must have one immediately, cut away. I've been there.
Now, to find some peace and quiet.
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I’m dying. These look sooo delicious!!!
I will be sure to bring you one next time! I ran out, imagine that 😉
That’s not just the best awsner. It’s the bestest answer!
Thanks for posting this recipe and for bringing them to soccer, truly the best bronwnie, can’t wait to make them, seems like a lot of steps but if I can make them as good as yours well worth it!
Think of it as having a lot of bowls, not a lot of steps 😉 Plus, you’ve got this down – you’ve mastered every baking recipe on this site so far!!!
Real brain power on display. Thanks for that aneswr!
Mmmhhh….I love brownies when they are chewy… Like you, I must always retain me from cutting to early the brownies….But your brwnies really look delicious
Thanks so much!! Yes, refraining is hard – but well worth it if you want to pass the brownies out 😉
Oh,you are torturing me!This looks so good!
I don’t mean to torture! 😉 Thanks so much!
It was dark when I woke. This is a ray of sushinne.
Thank you so much for these brownies. The kids loved them (me too:) Kim
So glad you and the kids enjoyed them!! They were cute when I was baking them….hard to explain the ‘waiting to let them set before I could cut them’ to eager kids!!
What?!! Chocolate peanut butter brownies?! Why haven’t I gotten my hands on of these yet???
I so owe you. Especially after that incredibly thoughtful dinner tonight, THANK YOU. I feel human again.
Thank you for this great piece of content. Best Regards
En Mars de l’année suivante Givenchy a annoncé que tricots Gallois assistant Julien Macdonald prendrait les rênes une fois le contrat de McQueen a pris fin en Octobre 2001.