Chocolate-Peanut Butter Brownies
2 cups butter
3 cups semisweet chocolate morsels
6 squares unsweetened baking chocolate 1-ounce
6 eggs extra-large
2 tablespoons instant coffee granules
1 tablespoon vanilla extract
2 1/4 cups Domino® sugar
1 1/4 cups all-purpose flour divided
1 tablespoon baking powder
1/4 teaspoon salt
2 cups dry-roasted peanuts chopped
15 snack-size peanut butter cups chopped, .75-ounce
1 bag peanut butter flavored morsels 12-ounce
Preheat oven to 350°. Grease and flour an 17x11-inch jelly-roll pan.
Into bottom of a double boiler, pour water to a depth of 1 inch; bring to a boil over medium heat. Reduce heat to low, and simmer. Place butter and chocolates in top of double boiler over simmering water. Cook, stirring occasionally, for 5 to 6 minutes, or until melted. Remove from heat, and let stand for 10 minutes.
In a large bowl, stir together eggs, coffee granules, vanilla, and sugar. Gradually stir the warm chocolate mixture into the egg mixture; let stand, stirring occasionally, for 15 minutes to cool to room temperature.
In another medium bowl, sift together 1 cup flour, baking powder, and salt. Add to chocolate mixture, stirring to combine. Toss peanuts and peanut butter cups with remaining 1⁄4 cup flour; add to chocolate batter, stirring to combine. Pour into prepared baking pan.
Bake for 35 minutes, or until a wooden pick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 20 large squares or 40 triangles. (Brownies can be stored in an airtight container for up to 2 days at this point.)
In a small, microwave-safe bowl, melt peanut butter morsels according to package directions, whisking until smooth. Spoon into a heavy-duty ziptop plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a small hole. Drizzle melted morsels over brownies in a zigzag pattern. Chill for at least 15 minutes.
To prevent burning the bottoms of your brownies, place the pan on a preheated baking sheet or pizza stone.