2 c. sugar
1 c. butter, softened
2 tsp. salt
4 eggs
1 1/2 c. flour
3/4 c. unsweetened cocoa
1 tsp. baking powder
1/2 tsp. salt
1 c. peanut butter chips

PEANUT BUTTER PORTION:

3/4 c. peanut butter
1/3 c. softened butter
1/3 c. sugar
2 tbsp. flour
3/4 tsp. vanilla
2 eggs

FROSTING:

3 oz. (3 sq.) unsweetened chocolate
3 tbsp. butter
2 2/3 c. powdered sugar
1/4 tsp. salt
3/4 tsp. vanilla
4-5 tbsp. water

Heat oven to 350 degrees. Grease 9x13 inch pan.

In large bowl, combine 2 cups sugar and 1 cup butter; beat until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Stir in 2 teaspoons vanilla. Lightly spoon flour into measuring cup; level off.

In small bowl, combine 1 1/2 cups flour, cocoa, baking powder and 1/2 teaspoon salt. Gradually add flour mixture to sugar mixture; blend well. By hand, stir in peanut butter chips.

In small bowl, combine peanut butter and 1/3 cup butter; beat until smooth. Add 1/3 cup sugar and 2 tablespoons flour; blend well. Add 3/4 teaspoon vanilla and 2 eggs; beat until smooth.

Spread half of chocolate mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves. Bake at 350 degrees for 40-50 minutes or until top springs back when touched light in center and brownies begin to pull away from sides of pan. Cool completely.

In medium saucepan over low heat, melt chocolate and 3 tablespoons butter, stirring constantly until smooth. Remove from heat. Stir in powdered sugar, 1/4 teaspoon salt, 3/4 teaspoon vanilla and enough water for desired spreading consistency. Frost cooled brownies; cut into bars. Makes 36 bars.