This recipe is meant to complement "Junk Food" which was originally posted on 6/26/13. You can find that post in the June 2013 archives.
For the chocolate layer
8 oz unsweetened chocolate
1 cup butter
2 cups sugar
2 tsp vanilla
1/2 cup flour
¼ tsp salt
1 cup semisweet chocolate chips
For the peanut butter layer
1 ½ cups peanut butter
½ cup butter, softened
½ cup powdered sugar
1 cup peanut butter chips
Line an 8 x 8 pan with foil, leaving a generous amount as a “handle.”
For the chocolate layer: Melt the chocolate and the butter. Remove from the heat and stir in the sugar until it begins to dissolve. Beat in the eggs and vanilla. Stir in the flour and salt until just mixed, then the chocolate chips. Pour half the batter into the pan and place in the freezer for 15-20 minutes, or until the surface has firmed up.
For the peanut butter layer: With an electric mixer, blend the peanut butter and butter for two minutes. Gradually beat in the powdered sugar, then stir in the chips.
Spoon and spread evenly over the cold chocolate layer. Carefully spoon and spread the rest of the chocolate batter over the peanut butter layer.
Bake at 350 for 35-40 minutes. Cool completely.
Using the foil handles, lift out the brownies and set them on a cutting board.
NOTE: The original directions say to cut these into 9 pieces. If you do, you will have brownies that sport about 65 grams of fat each, and that few people can finish one of.
This is what I do: Cut the whole thing into fourths, then cut each fourth into three equal strips, and each strip into thirds. You will get 36 brownies at only 16-17 grams of fat each. They may be less than an inch on a side, but they will still be about 2 inches high. Most women can only eat one of these smaller brownies, some men as many as two.