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1
Preheat oven to 350u00b0F. Coat pan with butter and cocoa powder, exactly how you would normally butter and flour a pan.
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2
In a medium microwave safe bowl, melt butter, 1 pound semi-sweet chocolate and unsweetened chocolate. Microwave for 1 minute at a time until melted and stirred smooth. Let cool slightly.
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3
In a separate bowl, stir (do not use a mixer or beaters, just a spoon) eggs, sugar, instant coffee and vanilla extract. Slowly add cooled chocolate into egg mixture, stirring as you go.
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4
In another bowl (yes, you're going to have a few dirty bowls, but it will be worth it), whisk together 1 cup flour, baking powder and salt. Gradually sprinkle in the flour mixture and stir into the chocolate-egg mixture. Set aside.
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5
In your last and final bowl, take remaining 2 cups of semi-sweet chocolate chips or chopped bar chocolate and stir with remaining 1/4 cup flour. This will keep the chocolate from sinking to the bottom of the pan. Stir chocolate into the batter.
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6
Pour into a 9x13 baking pan and smooth out the top. Microwave the peanut butter for 15-30 seconds until it gets soft. Pour right on top of the brownie batter. Take a knife and swirl it into the brownie batter. You can swirl as little or as much as you'd like.
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7
Bake for 45-50 minutes until an inserted toothpick comes out clean. Let cool. Cut into small pieces and dust with powdered sugar.
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8
Recipe adapted from Ina Garten and Food Network.
