Ingredients
16
16 servings
- •6 (1 ounce) squares unsweetened baking chocolate, coarsely chopped
- •0.5 cup unsalted butter
- •2 (1 ounce) squares semisweet baking chocolate, coarsely chopped
- •1.75 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
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 413
- Carbohydrate: 50g
- Fat: 22g
- Fiber: 3g
- Protein: 8g
- Sugar: 34g
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