1 lb unsalted butter
1 lb plus 12 ounces semisweet chocolate chips, divided
6 oz unsweetened chocolate
6 extra-large eggs
3 tabs instant coffee granules
2 tabs pure vanilla extract
2-1/4 cups sugar
1-1/4 cups all-purpose flour, divided
1 tabs baking powder
1 tsp salt
3/4 c smooth peanut butter
Preheat the oven to 350 degrees
Butter and flour a 12 x 18 x 1-1/2-inch sheet cake pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over a pan of 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 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. (Hint: flouring chocolate chips before you put them in a batter will prevent them from sinking to the bottom)
Pour into the prepared sheet pan. Spoon the peanut butter 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 over bake!
Allow to cool thoroughly, refrigerate, and cut into large squares.