Peanut Butter Swirl Brownies

Ingredients:

• 450g semi-sweet chocolate chips (portioned), plus 340g.
• 170 g unsweetened chocolate
• 3/4 cup homogeneous peanut butter
• 3 tbsp. l. instant coffee granules
• 450 g butter
• 6 eggs of category SV
• 2 tbsp vanilla extract
• 2 and 1/4 cups sugar
• 1 and 1/4 cups premium flour (in portions)
• 1 tbsp baking powder
• 1 teaspoon coarse salt

Preparation:

1. In a medium bowl, melt the butter, 1 lb. of chocolate chips, and unsweetened chocolate over a double boiler. Let cool slightly. In a large bowl, combine (do not beat) the eggs, coffee granules, vanilla extract, and sugar. Stir the warm chocolate mixture into the egg mixture and let cool to room temperature.
2. Preheat oven to 180°C. Grease a 30x46x4 cm baking pan with butter and sprinkle with flour.
   
   In a medium bowl, combine 1 cup flour, baking powder, and salt. Stir in the cooled chocolate mixture. In a medium bowl, combine the remaining 12 oz chocolate chips with 1/4 cup flour, then fold them into the chocolate batter. Pour the batter into the prepared pan. Spread the peanut butter over the chocolate mixture and create swirls by running a knife through the peanut butter and batter.
3. Bake for 20 minutes, then tap the baking sheet on the oven surface to release any air bubbles between the pan and the dough. Bake for another 10-15 minutes, until a toothpick inserted comes out clean. Be careful not to overcook the pastry. Let cool completely, refrigerate, and cut into large squares.
   
   Recipe marbled brownie.