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Ingredients

6 (1 ounce) squares unsweetened baking chocolate, coarsely chopped ½ cup unsalted butter 2 (1 ounce) squares semisweet baking chocolate, coarsely chopped 1 ¾ cups white sugar 3 large eggs 2 teaspoons vanilla extract 1 cup all-purpose flour 3 tablespoons all-purpose flour 1 cup dark chocolate chips 1 cup peanut butter chips 4 tablespoons peanut butter

Nutrition Info

412.5 calories carbohydrate: 49.7 g cholesterol: 50.1 mg fat: 22.4 g fiber: 2.9 g protein: 8 g saturatedFat: 14.8 g servingSize: - sodium: 73.2 mg sugar: 34.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

1 8-inch pan

The best-ever peanut butter-swirled brownies! If you love peanut butter, and you love brownies, you must try these!