Peanut Butter Chocolate Brownies

I have to tell you that I love brownies. Not the cheap from the box kind, but real homemade brownies that are full of bittersweet chocolate. I love to keep them cold in the fridge and break off little pieces throughout the day. (It doesn't count when you don't eat it all at once, right?!) I love to add things to my favorite brownie recipe whether it be oreos, nuts, cream cheese or in this case peanut butter. Whoever thought up the winning combo of peanut butter and chocolate should be awarded a prize. The two just go so well together. I am not sure if you've been able to tell or not, but I have been on a bit of a chocolate and peanut butter kick lately. It seems that most of the desserts that I have made lately contain the combo and they have been delicious. This one is no exception. If you love peanut butter and chocolate, you've gotta try these.

Chocolate Peanut Butter Brownies
(adapted from a recipe from Everday Food Magazine)

1 cup flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 stick of butter cut into pieces
1 1/3 cups of chocolate chips, I prefer bittersweet
1 1/4 cup sugar
3 eggs
6 Tbs. creamy peanut butter

1. Preheat oven to 350 degrees. Line a 9x9 pan with foil and spray with cooking spray. Set aside. In a bowl, mix together the flour, cocoa powder, baking powder and salt, stir with a fork to combine and set aside. In a bowl set over a pan of simmering water, melt the butter and chocolate. Stir occasionally until melted. Remove from the heat and add the sugar. Once mixed, add the eggs and mix well. Add the flour mixture stirring only until combined. Don't over mix.

2. Heat the peanut butter in a small dish for about 15-30 seconds until slightly melted. Do not overheat. If the peanut butter is too runny it won't swirl well with the brownies. Drop the peanut butter by tablespoon in about 6 seperate spots. Swirl the peanut butter and brownies mixture with a butter knife.

3. Bake for about 45 minutes or until the edges have crisped and the brownies look cooked through. Cool in the pan completely and then refrigerate until cold before cutting (This allows for a nice perfect cut.)