• 8 oz dark chocolate squares
• 1C butter
• 1C flour
• 1 tsp baking powder
• 1/2C coco powder
• 4 eggs
• 2C brown sugar
• 1 Tbsp vanilla extract

• 2 Tbsp butter
• 1/4C confectioner’s sugar
• 1/2C Skippy (or your fav PB)
• 1/2 tsp vanilla extract
• 1/2 tsp nutmeg
• 1/2C strawberry jam (or whatever you like with PB!)

Preheat oven to 350.  I have a convection oven and I use that.  Lightly oil a 13x9” pan and line with lightly oiled parchment paper.  Melt chocolate and butter in double boiler or microwave, in one minute pulses. Whisk the flour, salt, coco and baking powder.  Which the chocolate and butter smooth and remove from heat.  Whisk in the eggs, sugar and vanilla and carefully stir in the flour mixture.

In a bowl, whisk together all ingredients except the jam until smooth.

Pour half the brownie mix into the pan, shaking to get it into the corners.  Evenly distribute the peanut butter batter here and there in the brownie batter, using about half.  Do the same with half the jam.  Cover with the remaining brownie mixture and finish with PB batter, then the remaining jam.  Drag a knife through the batter to create a swirl.  Bake until brownies are firm to the touch, approx. 45 minutes.  Cool and serve with ice cream or a big glass of cold milk!