Frosted Filled Peanut Butter Fudge Brownies

BROWNIE BATTER: Generously spray a 13\” x 9\” x 2\” baking pan with nonstick cooking spray; set aside. In a large mixing bowl, with an electric mixer at medium speed, beat the butter and sugar together until creamy and well blended. Add the eggs and beat well for about one minute. Add the vegetable oil and vanilla and beat again. In a separate bowl, stir the flour, cocoa, baking powder and salt together until well mixed. Add the dry mixture to the creamed mixture, a small amount at a time. Beat well with each addition and continue until thoroughly blended. Stir in the peanut butter chips. Set the mixture aside.

PEANUT BUTTER FILLING: In a small mixing bowl, beat the peanut butter and vegetable oil together. Add the sugar and flour and beat again. Add the egg and vanilla and beat until smooth and well blended

Spread about half of the brownie batter in the prepared baking pan. Spread the peanut butter filling evenly over the batter. Gently spread the remaining brownie batter evenly over the filling. Using a thin spatula or table knife, gently swirl the filling through the batter to create a marble like effect. Bake in a preheated oven at 350º for 30 minutes. Bake just until the center is set…. do not overbake. Remove from heat and place on a wire rack to cool.

FROSTING: Place the baking chocolate and peanut butter in a medium saucepan. Melt over low heat, stirring constantly, just until the chocolate is melted enough to blend with the peanut butter. Remove from heat and add the remaining ingredients. Stir until smooth and well blended. (If the frosting is too thick, add 1 to 2 tablespoons water, a tablespoon at a time, until you have reach the right consistency.) When the brownies are cooled to about room temperature, spread the frosting on top. Let stand for at least one hour before cutting the frosted brownies into squares. Store in a covered container. .