Recipe #2 from _Spago_ Chocolate

This can also be served with ice cream & hot fudge.

Peanut Butter Brownies with Toasted Peanuts & Milk Chocolate

2 C all purpose flour
1 tsp baking powder
1/2 tsp salt
8 oz (2 sticks) unsalted butter, @ room temperature, cut into
small pieces
4 oz bittersweet chocolate, coarsely chopped
2 C dark brown sugar, firmly packed
2 eggs
1 tsp vanilla extract
1 C chunky peanut butter
8 oz unsalted peanuts, toasted (see prior cookie recipe) &
coarsely chopped
8 oz milk chocolate, coarsely chopped

Position the rack in the center of the oven & preheat the oven
to 350 deg. F. Butter or coat with vegetable spray an 8-in.
square baking pan. Dust with flour, tapping out any excess. Set
aside.

Sift together the flour, baking powder, & salt. Set aside.

In a med. heatproof bowl set over a pan of simmering water, melt
4 T (2 oz) butter & the bittersweet chocolate until almost
melted, stirring occasionally. Remove from the heat & let
melt completely.

In the large bowl of an electric mixer fitted with a paddle or
beaters, beat together the remaining 6 oz butter & the sugar.
Start on low speed until the sugar is incorporated, then
raise the speed to high & beat until fluffy, stopping the mixer
occasionally & scraping down the side of the bowl & under the
beaters as necessary with a rubber spatula. Turn the speed to
medium and add the eggs, one at a time, the peanut butter, &
the vanilla. Scrape in the melted chocolate mixture & beat until
thoroughly incorporated.

Turn the speed to low, add the flour mixture, and beat until
just combined.

Scrape the batter into the prepared pan & level with a small
metal spatula. Bake until the top is firm to the touch & a cake
tester gently insered into the center of the cake comes out
clean, 40 - 45 minutes, turning the cake front to back after
20 minutes. cool on a rack.

When completely cool, using a sharp knife, run the knife around
the inside edges of the baking pan, separating the cake from
the pan. Invert the cake onto a rack & then back onto a firm,
flat surface. Carefully cut away the hard outside edges of the
cake. Cut the cake into 9 pieces, each piece about 2 1/2 in.
square. Yield: 9-2 1/2 in. squares.

Serve as is or with softly whipped cream, or as suggested above,
as part of a sundae.

To prepare ahead: Through step 6 or 7, the cake can be prepared
1 day ahead.