Peanut Butter Brownies

Just once in a while I like to treat my husband and friends (okay, and myself just a little) with a pan of homemade brownies. Brownies take very little time to think about, to prepare for, and to cook, so they're great for spur-of-the-moment treat decisions. They're versatile too, and can handle the addition of dried fruits, nuts or almost anything you want to add. In this case, it's a wonderfully sweet and creamy peanut butter topping that adds a layer of decadence on to an already rich, soft and chewy brownie. They pretty much melt in your mouth, and you'll have to exercise a little patience to let them cool a little out of the oven before indulging.

Peanut Butter Brownies

Recipe by Lisa Turner Published on May 23, 2007 Simple, soft, chewy and chocolaty brownies with a sweet and creamy peanut butter topping Print this recipe Brownies: 1/3 cup unsalted butter 2 squares (2 oz) bittersweet chocolate 2/3 cups unbleached white flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1 cup white sugar 1 teaspoon vanilla Peanut butter topping: 1/3 cup chunky peanut butter 1 tablespoon unsalted butter, softened 2 tablespoons white sugar 1 tablespoon unbleached white flour 1 egg Instructions: Butter a 8 × 8 inch baking pan. Melt the butter and chocolate in a saucepan over low heat and set aside. Combine the flour, baking powder and salt in a small bowl. In a large bowl, beat the eggs and sugar until creamy and lightened, then stir in the vanilla. Add the chocolate and dry ingredients. Stir well to combine. Transfer the mixture to the baking pan, and prepare the topping. Preheat an oven to 350°. Combine the peanut butter, butter, sugar, flour and egg in a large bowl and beat until combined. Scoop the topping in spoonfuls over the brownie layer and use a knife to spread in swirls over the top. Bake for 30 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Let cool for 10 minutes, then cut into squares and serve warm. Makes 16 two-inch squares