Peanut butter swirl brownies

1. (Disclaimer: this looks like a lot of steps. It's not hard it's just full of bowls, that's all)

2. Preheat oven to 350 degrees. Butter and lightly flour a 12 X 18 sheet pan.

3. Put butter, 1 lbs of chocolate chips, and 6 ounces of bittersweet chocolate in a heat proof bowl and slowly melt over a simmering pot of water on the stove. Remove from heat and allow to cool slightly.

4. In a large separate bowl mix (do not beat) together eggs, coffee granules, vanilla and sugar. Slowly pour in the cooled chocolate mixture and combine.

5. In another bowl sift together 1 cup of flour, baking powder and salt. Pour into the large bowl filled with the chocolate/egg mixture. You still with me?

6. Combine remaining 12 ounces of chocolate chips with 1/4 cup of flour in a small bowl - the last bowl, I promise! Stir the floured chips into the brownie batter. Pour batter into prepared sheet pan. With a knife, swirl peanut butter throughout the batter. L's favorite part.

7. Last step, here we go. Bake at 350 degrees for 20 minutes. After 20 minutes pull out the tray and slam it against the rack of the oven. My favorite part. This gets out the extra 'air' in the batter. Bake for an additional 10 - 15 minutes, until a toothpick comes out clean.

8. I've gotten ahead of myself and cut these brownies a bit too soon. Ok, actually....immediately out of the oven. It was not a pretty sight. If you want perfectly shaped brownies give these time to set. The ones pictured were cut after 4 hours. If you are at the point of no return and you must have one immediately, cut away. I've been there.