With a little salty, a little sweet and a lot of rich chocolate, these brownies decadent. Just think of it as one delicious comfort food swirled into another.
By Brittany Everett
These brownies are one delicious comfort food swirled into another. Peanut Butter, you know Jelly. Now meet Brownie!
That’s pretty much how this recipe goes. It starts out with the most awesomely-deliciously-decadent brownies, then all kinds of tasty ingredients show up to the party to mingle and get reeaaal close.
It’s adapted from a Barefoot Contessa recipe, so naturally it contains a pound of butter, a couple pounds of chocolate – the usual. But it also makes an entire sheet tray of outrageous brownies! 40 of them! Ina cuts hers into 20 “large” brownies, but I think that yields an unnecessarily gut-busting treat. You can cut these babies however you want, but they’re a doozy, so don’t say I didn’t warn you! It’s salty, it’s sweet, it’s childhood! Maybe more desserts should get on the PB&J train! If you don’t agree after making these brownies, I’ll gladly eat the rest of them for you.
- 1 pound unsalted butter
- 1 pound + 8 ounces semisweet chocolate chips, divided
- 6 ounces unsweetened chocolate
- 8 large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons vanilla extract
- 2 cups granulated sugar
- 1¼ cups flour, divided
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- ½ cup roughly chopped roasted salted peanuts
- 1 cup smooth peanut butter
- ⅓ cup raspberry jam mixed with 1 tablespoon water
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1½-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 8 ounces of chocolate chips and peanuts in a medium bowl with ¼ cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter and jam mixture 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 squares.