Peanut Butter Brownies

Thank you, shimmerchk from food.com, for this incredible recipe which has been said to create possibly the best brownies ever eaten by those members of our family who have tried them. I am finally officially adding this incredible recipe to our collection!

WARNING:  The recipe below is only for one 9x9 pan, but I doubt you will be making so little.  I just double it and put it in a larger pan, about 10x15.

Brownie Base Layer:
2 ounces unsweetened high quality chocolate squares
1/2 cup unsalted butter
2 eggs
1 cup sugar
1/2 cup flour
1/2 tsp. kosher salt
1 tsp. vanilla extract
1/2 ounce semisweet chocolate square

Peanut Butter Topping:
1 1/2 cups powdered sugar
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
2-3 tbsp. heavy whipping cream

Glaze:
1 ounce semisweet baking chocolate
1 tbsp. butter

Directions:
Preheat the oven to 350. In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat.  Set aside to cool slightly.  In a mixing bowl, beat eggs and sugar until light and pale colored.  Mix in 1 tsp. vanilla. Add flour, salt, and melted chocolate. Stir to combine.  Pour into a greased 9x9 baking pan.   Bake at 350 for 20-25 minutes or until brownies test done with a toothpick coming clean but with moist crumbs clinging to it (this is important to make sure they are nice and rich and not too cooked and cakey!).  Cool.

For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth.  Slowly add powdered sugar.  Mixture will be a bit crumbly.  Blend in cream until the mixture is fluffy and reaches your desired spreading consistency.  Spread over the cooled brownies.  Cover and chill until firm.

For glaze, melt chocolate and butter in saucepan, stir until smooth.  Drizzle over the filling.  Chill well before cutting. Let sit at room tempterature for at least 10-15 minutes before serving.