Peanut Butter Swirl Brownies

1. Stage

Preheat the oven to 350˚F: Line an 8-inch square baking dish with parchment paper; set aside.

2. Stage

Melt the chocolate and butter: Set the chocolate and butter in a heat-proof bowl over a pot of simmering water—the bottom of the bowl should not touch the water. Stir until the chocolate has melted. Remove from heat.

3. Stage

Make the batter: Whisk together the eggs, both sugars, coffee powder, and vanilla extract. Add in the flour, cocoa powder, salt, baking powder, and melted butter-chocolate mixture and stir until evenly combined. (The batter will be very thick, but don't worry! That's how it's supposed to be.) Press the brownie batter into the prepared baking dish in an even layer.

4. Stage

Add the peanut butter swirl: Warm the peanut butter in the microwave until it's loosened enough to drizzle, about 30 seconds on high. Stir the powdered sugar into the peanut butter, then drizzle over the top of the brownie batter. Use a butter knife to swirl the peanut butter mixture into the top of the brownie batter. Be careful not to over mix the peanut butter into the brownie mixture.

5. Stage

Bake the brownies: Bake the brownies until a toothpick inserted in the middle comes out mostly clean, about 35 minutes. (The peanut butter will probably stick to the toothpick a little bit; that's fine.) Transfer to a wire rack to cool.

6. Stage

Cool and slice: Let the brownies cool completely to room temperature before cutting them. For cleaner slicing with fewer crumbs, pop the pan in the freezer for a few minutes once it's cooled to room temperature to help with slicing to help keep them from sticking to the knife.