2 ounces unsweetened chocolate
1/2 cup unsalted butter
1 cup sugar
1/2 cup flour
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1/2 ounce semisweet chocolate
1 1/2 cups powdered sugar
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 - 3 tablespoons heavy whipping cream
1 ounce semisweet baking chocolate
1 tablespoon butter or 1 tablespoon margarine
In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly.
In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla.
Add flour, salt and melted chocolate.
Stir to combine.
Pour into a greased 9 in square baking pan.
Bake at 350°F for 20 - 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it.
Do not over bake.
For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth.
Slowly add powdered sugar, mixture will be a bit crumbly.
Blend in cream until mixture is fluffy and reaches desired spreading consistency.
Spread over cooled brownies, cover and chill until firm.
For glaze, melt chocolate and butter in saucepan, stir until smooth.
Drizzle over the filling.
Chill well before cutting.
Let sit at room temperature for 10 to 15 minutes before serving.