For the Peanut Butter Filling

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1 ½ or 2 cups Creamy Peanut Butter

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For the Brownie

2 sticks of butter (16 tablespoons)

6 ounces semisweet chocolate chips or chopped semisweet baking chocolate

1 ½ cups granulated sugar

4 eggs

1 ½ teaspoons vanilla extract

¾ cup all-purpose flour

⅓ cup unsweetened cocoa powder, sifted

⅓ teaspoon salt

A light dusting of powdered sugar (optional)

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Make the Peanut Butter Filling

1. Place the peanut butter in a heat-safe bowl and microwave for 20 to 30 seconds until it is pourable but not too hot.

2. Line a No. 8 skillet with parchment paper, allowing some overhang to go up the sides.

3. Spread the peanut butter into an even layer in the pan. Freeze for an hour or until solid.

Make the Brownie

4. Preheat oven to 350°F. Grease the skillet well with butter.

5. In a large microwave-safe bowl, combine the butter and chocolate. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth.

6. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.

7. Add in eggs and vanilla extract and whisk for about 1 minute, or until very well combined.

8. Stir in flour, cocoa powder, and salt.

9. Pour half of the batter into the prepared pan and smooth it out. Peel frozen peanut layer from parchment paper and carefully place the frozen peanut butter over the batter. Pour remaining batter on top, covering completely.

10. Bake in the preheated oven for 30-40 minutes, or until JUST set to the touch.

11. Gently dust with a layer of powdered sugar and let cool in the skillet for 30 minutes.

12. Serve with freshly-whipped cream or vanilla ice-cream.