Fudgy Peanut Butter Brownies

I have to admit that I'm not the world's biggest fan of brownies, although Brian certainly is.  I am, however, a leading contender for biggest peanut butter fan.  So maybe combining the two would make us both happy.

If I'm going to put my beloved peanut butter in brownies, though, there needs to be a whole lot of it in there.  Two layers of peanut butter, as a matter of fact.  So that every bite of chocolaty, gooey, fudgy brownie includes a good dose of that wonderfully sweet and salty  peanut butter.  And yes, Brian and I were both quite happy with these.  Enjoy!








Ingredients

Brownies:
1 Stick unsalted butter
6 oz. semi-sweet chocolate, chopped
2/3 Cup all purpose flour
1/2 Teaspoon baking powder
1/4 Teaspoon salt
3/4 Cup sugar
3 Eggs
1 Tablespoon vanilla

Peanut Butter Filling:
1/2 Stick unsalted butter, melted
1/3 Cup confectioners sugar
1 Cup smooth peanut butter
1/4 Teaspoon salt

Add the butter and chocolate to a heat-proof bowl and set it over a pot of simmering water until melted.  Allow to cool slightly.  Whisk the sugar into the chocolate mixture, then whisk in the eggs and vanilla.  Sift together the flour, baking powder and salt and stir into the chocolate batter.

Make the filling by stirring together the melted butter, confectioners sugar, peanut butter and salt until smooth.

Butter an 8" square baking pan and line it with parchment paper.  Pour about half the chocolate batter into the pan and spread out evenly.  Drop tablespoons of peanut butter filling on top of the batter, about an inch or so apart.  Pour on the remaining chocolate batter and drop the remaining peanut butter filling on top.  Using a butter knife, gently swirl the peanut butter filling into the batter.  Bake in a pre-heated 325 degree oven for approximately 40 minutes.  A cake tester should come out with some crumbs but not totally wet.  Let cool and cut into 9 squares.