Peanut Butter Brownies

This is one of those celestial pairings...peanut butter and brownies.   These happen to be Tyler's two favorites and combining them seems like a no brainer.Usually I make them from the box but, I thought i'd go all out and bake from scratch, they just taste so much better.

FOR THE BATTER

• 1/2 c.  unsalted butter, cut into small pieces
• 2 oz. good-quality unsweetened chocolate, coarsely chopped
• 4 oz.  good-quality semisweet chocolate, coarsely chopped
• 2/3 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. granulated sugar
• 3 large eggs
• 2 tsp. good-quality vanilla extract
• FOR THE FILLING
• 4 tbsp. unsalted butter, melted
• 1/2 c. confectioners' sugar
• 3/4 c. smooth peanut butter
• 1/4 tsp. salt
• 1/2 tsp. good-quality pure vanilla extract

Preheat oven to 325 degrees. Grease a 8-inch square baking pan ; set pan aside.

Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.  Whisk together flour, baking powder, and salt in a separate bowl, and set aside.Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.  Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. 

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15minutes.  Enjoy with a tall glass of milk!