4 (1-ounce) squares unsweetened baking chocolate
2 (1-ounce) squares semi-sweet baking chocolate
2 1/2 cups sugar
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup creamy peanut butter
1/4 cup sugar
1 (3-ounce) package cream cheese, softened
2 tablespoons milk
Heat oven to 350°F. Grease bottom only of 13x9-inch square pan. Set aside.
Melt butter, unsweetened chocolate and semi-sweet chocolate in 2-quart saucepan over low heat, stirring occasionally, 4-7 minutes or until smooth.
Remove from heat; stir in 2 1/2 cups sugar and vanilla. Add 6 eggs, one at a time, mixing well after each addition. Add flour and salt; mix just until all ingredients are moistened and brownie mixture is smooth.
Spread half of brownie mixture into prepared pan.
Combine all filling ingredients in bowl. Beat at medium speed, scraping bowl often, until creamy. Dollop peanut butter mixture over brownie mixture. Spoon remaining brownie mixture over peanut butter mixture. Swirl brownie mixture and peanut butter mixture with knife.
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely; cut into bars. Store refrigerated.
- To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate. To substitute unsweetened cocoa for semi-sweet baking chocolate, use 1 tablespoon unsweetened cocoa plus 4 teaspoons sugar plus 2 teaspoons butter for each ounce of semi-sweet baking chocolate.
- Reduce the baking temperature by 25°F., if using dark or nonstick baking pan.
- For tender brownies, stir brownie mixture just until smooth; do not over-mix.