PB&J Brownies
This delightful treat offers a harmonious blend of rich chocolate, nutty peanut butter, and sweet jelly in every bite, making it a satisfying and flavorful dessert.
Ingredients
- 1 pound unsalted butter
- 1 pound + 8 ounces semisweet chocolate chips divided
- 6 ounces unsweetened chocolate
- 8 large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons vanilla extract
- 2 cups granulated sugar
- 1 1/4 cups flour divided
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- 1/2 cup roughly chopped roasted salted peanuts
- 1 cup smooth peanut butter
- 1/3 cup raspberry jam mixed with 1 tablespoon water
Instructions
- 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 8 ounces of chocolate chips and peanuts 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 and jam mixture 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 squares.