Barefoot Contessa how I love you. I have fallen in love with Ina Garten. Her and Ree Drummond are my foodie idols. I wish to be them.

These are by far the BEST brownies I have ever had. Salty, sweet, deliciousness. Also my first time making them from scratch.

Barefoot Contessa’s Peanut Butter Brownies

20 Brownies

1 lb Unsalted Butter (4 Sticks)
1 lb  Semisweet Chocolate Chips
6 oz Bittersweet/Unsweetened Chocolate (Chopped)
6 Extra Large Eggs, at Room Temperature
3 tbsp Instant Coffee
2 tbsp Vanilla Extract
2 ¼ C Sugar
1 ¼ C Flour
1 tbsp Baking Powder
1 tsp Salt
⅓ C Peanut Butter

In a double boiler, melt Butter, 1 lb of Chocolate Chips and Bittersweet Chocolate. Stir until just melted and let cool off the heat.

In a large bowl, whisk eggs, instant coffee, vanilla extract, and sugar together until just mixed. Do not whip.

In another large bowl, sift together 1 C Flour, baking powder, and salt.

Add melted chocolate mixture to egg mixture. Stir. Add sifted flour and mix well.

Smooth out batter onto a buttered and floured half sheet pan. Spoon dollops of peanut butter on top and swirl in with a knife.

Bake at 350F for 30 minutes. After baking for 15 minutes, tap sheet pan on baking rack to let out any air.

*Note: instead of spooning dollops of peanut butter, it’s easier to swirl in if you microwave the peanut butter for ~30sec and pour over the chocolate batter and then swirl. This also helps distribute the peanut butter evenly in the chocolate batter.

omnomnomnom yummmmm~