2 (1 oz.) sq. unsweetened chocolate
1/2 c. butter
2 eggs
1 c. sugar
1/2 c. all-purpose flour

Filling:

1 1/2 c. confectioners sugar
1/2 c. creamy peanut butter
1/4 c. butter, softened
2 to 3 tbsp. light cream or milk

Glaze:

1 (1 oz.) sq. semi-sweet baking chocolate
1 tbsp. butter

In a small saucepan, melt chocolate and butter over low heat; set aside. In a mixing bowl, beat eggs and sugar until light and pale colored. Add flour and melted chocolate; stir well. Pour into a greased 9-inch square baking pan.

Bake at 350°F for 25 minutes or until the brownies test done; cool.

For filling, beat confectioners sugar, peanut butter and butter in a mixing bowl. Stir in cream or milk until mixture reaches desired spreading consistency. Spread over cooled brownies. Cover and chill until firm.

For glaze, melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in the refrigerator.

Yield: about 5 dozen.