Brownie Layer
• Butter, cut into 1/2 in. slices | 112466 | 1/2 cup (1 stick)
• Bittersweet Baking Chocolate, coarsely chopped | 105273 | 3 ounces
• Granulated Sugar | - | 1 cup
• Eggs | 122742 | 2
• Vanilla Extract | 67825 | 1 teaspoon
• All-Purpose Flour | 104681 | 3/4 cup
• Salt | 58415 | 1/2 teaspoon

Peanut Butter Layer
• Creamy Peanut Butter | 123945 | 1 cup
• Granulated Sugar | - | 1/3 cup
• Egg | 122742 | 1
• Vanilla Extract | 67825 | 1/2 teaspoon

Topping
• Semi-Sweet Chocolate Chips | 62869 | 1 cup

1. Preheat the oven to 350°F. Prepare 8 in. square pan with vegetable pan spray.
2. Make brownie layer. In a large microwave-safe bowl, microwave butter and chopped chocolate at half (50%) power for 60 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals until smooth and completely melted.
3. Stir in sugar, eggs and vanilla and mix well.
4. Add flour and salt and stir until just combined.
5. Spread brownie batter into the prepared pan.
6. Make peanut butter layer. In a medium bowl, stir together peanut butter, sugar, egg and vanilla extract and mix until well combined. Mixture will be thick.
7. Scoop the peanut butter mixture on top of the brownie batter and spread into an even layer.
8. Bake for 35-38 minutes or until a toothpick inserted in the center comes out almost clean.
9. Sprinkle chocolate chips on top of the brownie immediately after removing it from the oven.
10. Cool brownies completely in the pan on a cooling rack.

1. To store: Store in an airtight container at room temperature for 3-4 days. Brownies are best eaten the week they are made.