First let me say this is not an original recipe. However, I have tweaked it several times over the years adding different things to the batter here and there. But, the base recipe stays the same. Years ago when I had no computer or printer or means of accessing the internet ( I know, can you imagine?) I use to sit in front of the T.V. with certain food network shows playing and write down the recipes as they would talk. Yes, I actually did this and I still have all those old notebooks to prove it. I loved certain shows more than others because they would give accurate measurements as they went about the recipe. Ina Garten being one of the best ones to do this. Always in her show she would say a cup of this, or a pound of that, down to the smallest amount of salt. And I loved her for it. Because, I would then have a complete recipe to follow without having to fill in any gaps. This brownie recipe is one of those recipes that I followed along and wrote things down as she said them. The first time I made them was for a bake sale my kids did for a church fundraiser. They were a huge seller and the recipe makes a ton and it’s the best big batch brownie recipe I’ve ever found not only is it easy to follow along it is super simple to just add in whatever you want at the end (or leave it out altogether for just a chocolate brownie) trust me I’ve tried it all! This variation with Nutella and chocolate chunks is the perfect addition to my chocolate week of recipes for Valentine’s day. So get to bakin’! and let me know what you think.
This is Ina Gartens recipe for peanut butter swirled brownies and I’m In no way claiming that it is mine. The only thing I did different was add Nutella, chocolate chunks (not chips) and peanut butter chips.
- 1 pound unsalted butter
- 1 pound semisweet chocolate chips
- 12 oz chocolate chunks
- 6 oz unsweetened chocolate
- 6 large eggs (her recipe calls for ex large but I had large on hand.)
- 3 Tbs Instant espresso powder ( her recipe calls for instant coffee granules I had espresso powder)
- 2 1/4 cups sugar
- 1 1/4 cups all purpose flour, divided
- 1 Tbs baking powder
- 1 tsp kosher salt
- 3/4 cup peanut butter
- 1/2 cup Nutella
- 8 oz peanut butter chips
- Preheat oven to 350 degrees. grease and flour a 12 x 18 x 1 1/2 inch sheet pan
- Melt the butter the one pound of chocolate chips and the unsweetened chocolate in a medium bowl over simmering water, let the mixture cool a little. In a large bowl, STIR together the eggs, espresso powder, vanilla and sugar. After the chocolate mixture has cooled slightly stir it into the egg mixture and allow to cool to room temp.
- In another medium bowl, sift together the one cup of flour, baking powder, and the salt. Add into the cooled chocolate mixture. Toss the chocolate chunks and the peanut butter chips in the 1/4 cup of flour and add them to the batter. Pour into the prepared pan. spoon the peanut butter and nutella over the chocolate mixture and swirl using a knife.
- Bake for 20 minutes, then take the pan out and rap it against the counter to force the air to escape form between the pan and brownie batter. Bake 10-15 more minutes until a toothpick comes out clean. Do not over bake. Allow to cool completely before cutting into large squares.
recipe barely adapted from barefoot contessa