If you love peanut butter these peanut butter swirl brownies just may be the best thing you will ever eat. I know that they are my favorite brownie ever.

You will need for your peanut butter swirl brownies.

A Note On Real Butter And Pam Cooking Spray.

You need to use real butter in your brownie recipe and you need to use real Pam Cooking Spray not a off brand or store brand. Especially when making brownies you will want to use real Pam Vegetable Cooking Spray. It really does make that much of a difference in the taste of your brownies.

For Your Brownies You Will Need.

1. 1 Pound Real Butter.

2. 1 Pound plus 12 ounces Semi Sweet Chocolate Chips.

3. 6 Ounces Regular Unsweetened Chocolate.

4. 6 Large Eggs.

5. 4 Tablespoons Folgers Regular Instant Coffee.

6. 2 Tablespoons Real Vanilla Extract.

7. 2 1/4 Cups Extra Fine White Sugar. 

8. 1 1/2 Cups All Purpose Plain Flour.

9. 1 Tablespoon Baking Powder.

10. 1 Tablespoon Ground Sea Salt.

11. 1 Cup Smooth Jiffy Peanut Butter.

You will want a 13X9X2" deep Baking Pan sprayed well with Pam Cooking Spray and lined with parchment baking paper.

Preheat Your Oven to 350 degrees.

Tested Your Oven

If you do a lot of baking be sure you purchase a oven thermometer so you can check to make sure when you set your oven to 350 degrees that it truly is 350 degrees.

Now On With The Peanut Butter Swirl Brownies.

In a double broiler over medium heat melt 1 pound of the chocolate chips, the butter and the unsweetened chocolate. Allow to cool a little bit.

And then in a large bowl mix together the eggs, coffee , vanilla , and sugar. Stir the warm chocolate mixture into the bowl with the eggs , coffee , vanilla , and sugar.

In a bowl sift in 1 cup of the flour and the baking powder and salt and add to the chocolate mixture. Toss the rest of the chocolate chips with the rest of the flour and add to the chocolate mixture. This prevents the chocolate chips from sinking to the bottom of the pan.

Pour your chocolate mixture into your prepared baking pan and shake it smooth. Add the peanut butter to the top and with a knife swirl it through the brownie mix.

Bake for 20 minutes and then rap the pan against the side of the oven to force out any air trapped in the batter. Bake for 10 to 15 minutes more or until a toothpick comes out clean.

CAUTION DO NOT OVER BAKE

Once removed from the oven and cooled to about room temperature you can cut your brownies into squares and refrigerate at least 4 hours. Then you can wrap each brownie with plastic wrap.

Comments

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