Saturday, February 6, 2010

Ina's Chocolate Peanut Butter Brownies

I'm so excited about this recipe. It's a huge one but they are Ina's Chocolate Peanut Butter Brownies. She makes the regular brownie recipe (hers calls for her usual pound of butter LOL) and than once she spreads them out on the half sheet pan she dollops peanut butter around the whole thing. Then she takes a knife and swirls the peanut butter around. They look SO delicious.

Blogging has been such a fun experience. It's something that someone can do at home and at their own pace. Ina's recipes especially are perfect for the home cook. I would definitely recommend her Back to Basics cook book along with her Family Dinners Cookbook. Yes, some of the recipes are a little pricey but definitely worth making for company. I'm very excited about Valentines Day this year because we're having our first party for the holiday. I'm not a huge fan of Valentines Day but this year it's going to be different. I'm going to make Ina's Cheesecake (first time for making a cheesecake for me) and I'm going to make her Chocolate Bark to send home with our friends. It's where you melt chocolate and pour it onto a sheet pan. Than you add things like dried Cranberries, nuts, and other goodies and than let it chill. We're also going to do Chocolate dipped Strawberries. YUM. It'll be fun to decorate the house and all that jazz.

I will write more tomorrow to let you know how her Chocolate Peanut Butter brownies turn out. I'm going to bring them to my sister and brother in laws house tomorrow night for dessert. :)

Til next time,
Goodnight friends :)

Peanut Swirl Brownies
Ina Garten. All Rights Reserved


  • 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 over bake! Allow to cool thoroughly, refrigerate, and cut into large squares.

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