- 1 pound butter
- 1 pound plus 12 ounces semisweet chocolate chips, divided
- 3 ounces unsweetened chocolate
- 6 extra-large eggs
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour, divided
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup peanut butter
Preheat the oven to 350 degrees F. Butter and flour a sheet pan plus a 9x13 inch pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together the eggs, 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. This will prevent the chocolate chips from sinking to the bottom of the brownie. Pour into the prepared pans. In a microwavable safe cup, heat the peanut butter for about 30 seconds. Pour over batter and cut through the batter with a butter knife.
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 another 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.