Harvey Mudd Brownies

My brother's girlfriend, Courtney, is visiting for the holidays. There she is, in the picture, smiling and looking perdy!

This pan of deliciousness was hatched up by her inspiration. We were talking about Harvey Mudd College (since I'm a senior and college is sort of a ubiquitous topic these days). Her reaction:

"Harvey Mudd...that sounds like a brownie. You know what I mean? Like, maybe a brownie with peanut butter."

Thus was born the Harvey Mudd Brownie.

This recipe is from Brown Eyed Baker. My notes are in blue, and my suggestions for next time are in green!

Harvey Mudd Brownies

Yield: 24 brownies
Prep Time: 35 minutes | Bake Time: 30 minutes

For the Brownies:
1¼ cups (6.25 ounces...we just got a new scale!) all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces or two sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups (10.5 ounces) granulated sugar
½ cup (3.5 ounces) packed light brown sugar 

(or do like we did and make your own...you want a total of 14 ounces of granulated sugar plus 1/2 tablespoon molasses)
5 eggs, at room temperature
2 teaspoons vanilla extract

For the Peanut Butter Swirl: (We thought there was too much...hardly any brownie showed through the top)
1/4 cup (8 tablespoons) unsalted butter, melted
1/2 cup (2 ounces) powdered sugar
3/4 cups (6.75 ounces) creamy peanut butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top.

7. In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops (Courtney called these drooples) of the peanut butter mixture all over the top of the brownie batter. It's very important to droople it. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters.

8. Bake in the center of the oven for 40 minutes (We needed some extra time, you might need anywhere from 30 to 40 minutes if you use a half batch of the swirl), rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies (not the peanut butter part, since it stays gooey) comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

9. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

And, it's New Years! What a way to celebrate! Do you have any traditions?
My family always watches the Rose parade the next morning, since my Dad hails from SoCal.