Peanut Butter Swirl Brownies (and a glass of milk, please)

Hello dear readers, if you are still there. I’ve had a long absence because I’ve been very busy moving into a new house with little time for anything but moving.  What better way to break the absence than with peanut butter brownies? Sounds good to me.

This recipe is an Ina Garten recipe. She never fails me. I think I add a few pounds just by looking at these brownies (yeah, that’s a whole pound of butter in the recipe) but  that is a small price to pay for these insanely delicious brownies.

This makes an entire half sheet of brownies, but I’m sure the recipe would be just fine cut in half. I made the whole recipe because we had guests in town. The brownies didn’t start to get dry until nearly a week after I made them. I kept them under a cake dome which made them visible every time I was in the kitchen. And therefore every time I was in the kitchen I had “just a nibble”. Don’t forget to pour yourself a glass of milk. You’ll need it.


Peanut Swirl Brownies by Ina Garten


  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup smooth peanut butter

1. Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

2. 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.

3. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

4. 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 large squares.

Note: I cooked mine for about 15 minutes first, then another 10 to 15. It will depend on your oven but brownies should be under baked, not over baked. A “clean” toothpick” means a few crumbs, not sparkling clean.

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