Here is another very rich brownie. The first layer must be completely cool before you proceed with the next steps. Chill well before cutting and keep these refrigerated.

INGREDIENTS | YIELDS 24 BROWNIES

Base Layer

• ¾ cup unsalted butter
• 12 ounces bittersweet chocolate, chopped
• 1¼ cups sugar
• 4 eggs
• 2 teaspoons vanilla
• ½ teaspoon salt
• 1 cup all-purpose flour

Peanut Butter Layer

• 1 cup peanut butter
• ¼ cup unsalted butter
• ¾ cup powdered sugar
• Pinch of salt
• 1 tablespoon milk
• 1 teaspoon vanilla

Glaze

• ¼ cup unsalted butter
• 8 ounces bittersweet chocolate, chopped

Base Layer

1. Preheat oven to 350°F. Grease 13" × 9" pan.

2. Melt ¾ cup unsalted butter and 12 ounces of chocolate in microwave, stirring often.

3. Whisk in sugar until well blended and smooth. Beat in eggs one at a time, beating well after each. Add 2 teaspoons vanilla, ½ teaspoon salt, and flour. Mix until very well blended.

4. Spoon into prepared pan; bake 30–35 minutes, or until a toothpick comes out with just a few crumbs clinging to it.

5. Cool completely before proceeding.

Peanut Butter Layer

1. Combine peanut butter and ¼ cup butter; mix until smooth and creamy.

2. Stir in powdered sugar, salt, milk, and vanilla.

3. Spoon peanut butter onto cooled brownie base; chill.

Glaze

1. Melt butter and 8 ounces of chopped chocolate together. Mix until smooth.

2. Pour and smooth over chilled peanut butter layer. Chill brownies covered for several hours before cutting.