Ingredients

• 2 ounces unsweetened chocolate, chopped
• 1 stick (1/2 cup) unsalted butter, softened
• 1 1/4 cups sugar
• 3 large eggs
• 1 teaspoon vanilla
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chunky peanut butter
• 3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine, or 1/2 cup semisweet chocolate chips

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Instructions

1. Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
2. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate to room temperature.
3. In a large bowl with an electric mixer beat butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla. Into a small bowl sift together flour, baking powder, and salt and beat into butter mixture just until blended well.
4. Divide batter between 2 bowls. Whisk peanut butter into batter in 1 bowl. Whisk melted chocolate into batter in other bowl and stir in chopped chocolate or chocolate chips.
5. Spread peanut-butter batter evenly in pan. Drop chocolate batter by large spoonfuls onto peanut-butter batter and spread carefully to form an even layer. Bake brownies in middle of oven 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature,5 days.