Chocolate Peanut Butter Swirl Brownies

My husband's absolute favorite dessert.  Brownies!  He isn't as much of a chocolate fan as me, but he loves his brownies.  This is my quick brownie recipe.  I know a lot of brownie recipes you have to melt chocolate and butter separate and add it in, but I usually don't have the time to do that so I use just cocoa in this recipe. It is always a big hit in our house.  I also prefer using a bit of leftover coffee out of my pot from that morning over using instant coffee or espresso powder, so whatever you prefer. 

To show you the peanut butter swirl.

Chocolate Peanut Butter Swirl Brownies

2 sticks unsalted butter
2 c. sugar

4 large eggs

2 tsp. vanilla extract

2/3 c. cocoa powder

1 c. all-purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1 tbsp. decaf coffee
3 tbsp. peanut butter

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.  Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, coffee, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.  Add the cocoa, flour, salt and baking powder and mix until smooth. Spread the batter in the prepared pan.  Add multiple "dollops" of peanut butter over the top of the batter in each corner and the middle.  Take a butter knife and simply swirl around the pan until incorporated into the brownie batter.  Then bake until a toothpick inserted in the middle comes out fudgy, 20 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.  (I prefer cooling mine in the fridge then slicing.)