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2 ounces unsweetened chocolate, chopped up
1 stick (1/2 cup) butter, softened
1 1/4 cups sugar
3 large eggs
1 teaspoon Watkins vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chunky peanut butter
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees and butter and flour a 9-inch square baking pan, knocking out excess flour. 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.
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. 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.
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.
Cool in pan before cutting into 16 squares.
Brownies keep, layered between sheets of waxed paper in an airtight container at cool room temperature, 5 days.