Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies- recipe by Ina Garten.

I have used this recipe with much success for many years.  These brownies were my first attempt at baking, for a New Year’s eve party held at my house where I served them as dessert as well as party favors for the guests to take home.

 For those of you who have baked Ina’s outrageous brownies must be aware of  just how outrageous they are. The brownies are incredibly chocolaty and rich with a hint of coffee making them it the best brownies in the world. The addition of walnuts and extra chocolate chips makes them even better. I decided to make  peanut butter swirl brownies,  a slight variation of the outrageous brownies. The combination of chocolate and peanut butter is a match made in heaven!

I baked a fresh batch of these, and carried it with me for my family in India  to enjoy. This classic American dessert was loved and relished by all. Enjoy!


  • 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


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

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.

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