Created by dienia b on December 22, 2015
Step 1: Invert an 8x8 baking pan and mold a piece of foil over the pan.
Step 2: Turn the pan right side up then spray with Pam and line with molded foil, pressing the corners and smoothing evenly.
Step 3: Put the chocolate and butter in a medium saucepan and set over medium-low heat, until the butter and chocolate are melted and smooth, stirring frequently.
Step 4: Remove from the heat and stir in the sugar until it begins to dissolve.
Step 5: Beat in the eggs, after you temper them, then stir in the vanilla extract, flour, salt and chocolate chips until just blended.
Step 6: Spoon half the brownie batter into the pan and smooth evenly.
Step 7: Freeze for 15-20 minutes until the surface is firm.
Step 8: To prepare the P.B. layer, preheat the oven to 350 degrees.
Step 9: In a medium bowl, using an electric mixer, beat the P.B. and butter for 2 minutes until well blended.
Step 10: Gradually beat in the confectioner's sugar and chips.
Step 11: Spoon the mixture evenly over the surface of the brownie layer, smoothing as evenly as possible.
Step 12: Spoon the remaining brownie mixture over the surface of the P.B layer and smooth evenly.
Step 13: Bake for 35-40 minutes until the surface is just puffed.
Step 14: Cool completely on a wire rack.
Step 15: Lift the foil out of pan then move to a work surface, dust with confectioner's sugar before cutting into squares.