Peanut Butter Swirl Brownies

Ingredients

• 6 ounces semisweet chocolate chips
• 8 tablespoons unsalted butter
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1 tablespoon instant espresso coffee powder
• 1 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup smooth peanut butter
• 2 tablespoons powdered sugar

Directions

1. Heat the oven to 350˚F. Fit an 8-inch square baking dish with parchment paper and set it aside. Combine the chocolate and butter in a bowl that can handle heat, then place it over a pot of simmering water, making sure the bowl stays above the water. Stir until smooth and melted, then take it off the heat.
2. Whisk the eggs until broken up, then mix in both sugars along with the coffee powder and vanilla extract. Add the flour, cocoa powder, salt, baking powder, and the melted chocolate-butter mixture, stirring until the batter is uniform. It will be very thick, which is exactly right.
3. Scrape the brownie batter into the prepared pan and press it into a level layer.
4. Warm the peanut butter in the microwave on high for about 30 seconds, just until it is loose enough to drizzle. Stir in the powdered sugar, then drizzle the peanut butter mixture over the brownie batter.
5. Run a butter knife through the peanut butter and the top of the batter to make swirls, stopping before the peanut butter gets fully mixed into the brownies.
6. Bake for about 35 minutes, until a toothpick poked into the center comes out mostly clean. A little peanut butter on the toothpick is fine. Move the pan to a wire rack to cool.
7. Wait until the brownies have cooled completely to room temperature before slicing. For neater cuts with fewer crumbs, place the pan in the freezer for a few minutes after it has cooled to room temperature, which will help the brownies slice cleanly and stick less to the knife.