Ingredients

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips, divided
• 6 ounces unsweetened chocolate
• 6 extra large eggs
• 3 T instant coffee granules
• 2 T vanilla
• 2 1/4 c sugar
• 1 1/4 c flour, divided
• 1 T baking powder
• 1 t kosher salt
• 3/4 c smooth peanut butter

Directions

1. eheat the oven to 350. Butter and flour a 12 × 18 × 1-inch sheet pan.

2. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.

3. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar.

4. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

5. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt.

6. Add to the cooled chocolate mixture.

7. 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.

8. Pour into the prepared sheet pan.

9. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

10. Bake for 20 minutes, then rap the baking sheet again the oven shelf to force the air to escape from between the pan and the brownie dough.

11. Bake for about 10-15 minutes more, or until a toothpick comes out clean.

12. Allow to cool thoroughly, refrigerate, and cut into large squares.

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