Sometimes, a great recipe gets even better with a few adjustments.
You have seen this recipe here before, but I updated it recently with a few changes and now I love it even more!
Give it a try sometime you are craving that heavenly combo of rich dark chocolate and salty, sweet peanut butter.
Sometimes there is just nothing better!
Ingredients
- 3/4 cup dutch processed unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
- 1/2 cup very hot, strong black coffee (or boiling water)
- 2 large eggs
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/3 cups flour
- 2 cups dark chocolate chips
- 1 cup tiny peanut butter cups (Trader Joe's) or chopped up regular peanut butter cups
- 1 cup peanut butter
Directions
Preheat the oven to 350ºF. Grease a 9x13" baking dish or a 12" cast iron skillet and set aside.
In a large bowl, whisk together the cocoa powder and baking soda until combined. Whisk in 1/3 cup of the melted butter until smooth. Then whisk in the hot coffee until thick.
Whisk in the eggs, sugar, vanilla, salt and remaining 1/3 cup melted butter until smooth.
Stir in the flour and chocolate chips until just well combined.
Dollop a cup or so of peanut butter into the batter and gently (and NOT thoroughly - you want this to be swirled, not mixed completely in!) fold the peanut butter into the batter with a spatula and spread everything into the pan.
Bake for 35-45 minutes, until the top is set and the edges just start to pull away from the pan.
http://sweetannas.com/2013/01/peanut-butter-swirled-fudge-chunk-brownies-round-2.html
