Does death by dark chocolate appeal to you? Then this is your brownie. I brought these to a family gathering and heard a lot of "Wow"..."This is really chocolaty"..."You better love chocolate if you get one of these..."
See how much dark chocolate goes into this brownie? This is the brand of chocolate that I like to use for this recipe.
All this chocolate and an amazing pound of butter is melted in a double boiler. Once it is melted, some of your guilty feelings will ease up a bit.
Now, with it all melted, it looks harmless...
After the wet ingredients are mixed, stir in the flour mixture.
This is an important step, let the chocolate mixture cool to room temperature, then toss the last bag of chocolate chips (that you did not melt) with some of the flour, and stir them in. You do not want these chips to melt...they will cook up into firm chocolate pieces in the brownie, which in turn adds yet another layer of chocolate goodness.
Dollop the peanut butter on top the brownie mixture. If you use unsweetened peanut butter like I do, then reserve 1/4 cup of the sugar that is called for, to mix in with the peanut butter before you dollop it.
Take a knife and run it through the globs of peanut butter to swirl it. This is the fun part!
You can't tell when this is done by using the toothpick test, because the chocolate chips will be too soft to get a good reading. I check the brownies at 5 minutes before the 30 minute period, and if it has a few cracks in the top and a little pull away from the sides, I go ahead and take it out of the oven. It is much, much better to take it out too soon than to cook it too long!
I don't eat these often, but when I do, I eat them slowly and enjoy every single crumb. You will need either a cup of hot coffee or a glass of icy cold milk to get the full experience.
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