Brownies

• Preheat the oven to 350°F / 177°C. Measure out all ingredients.
• Butter (or spray with nonstick spray) a 13"x9" baking pan and line with parchment paper. Butter the parchment paper.
• Place the semisweet chocolate chips and sliced butter inside a medium microwave-safe mixing bowl. Cover with a paper towel, and heat in 30-second increments on 50% power, stirring after each interval until the mixture is just fully melted. Stir in the instant coffee.

  For example, it took 7 30-second intervals in a 1000-watt microwave oven before the mixture was entirely melted. This will vary based on your appliance.
• While the chocolate mixture is melting, whisk the eggs and vanilla together in a large mixing bowl. Add granulated sugar, dark brown sugar, and salt. Whisk until no lumps remain.
• Once the chocolate butter mixture is fully melted, slowly pour it into the large bowl with the egg mix while continuously whisking until combined.
• Add the all-purpose flour and cornstarch to the large bowl. Whisk until combined and stop as soon as no streaks of flour remain. Pour the batter into the prepared pan and evenly spread it out.
• Dot the top of the batter with teaspoon amounts of peanut butter. Using a butterknife or toothpick, gently swirl through each peanut butter mound and drag streaks of it around the batter surface.
• Add butterscotch chips, and chocolate chips if using, to the top of the batter, scattering them evenly across--no need to press them into the batter.
• Bake the brownies on the center rack of the oven for 20 minutes. Remove the pan and gently tap it a few times against a hard surface. Place the pan back in the oven and continue cooking until the mixture is just set in the middle and the top of the brownies are shiny and cracked, about 20 minutes longer (oven times vary, so check them around the 30 minute mark and go from there).

  Let cool for 15 minutes or longer before serving. Cut 3 rows x 6 columns for 18 bars.