3/4 c. butter
1 1/2 c. sugar
3 eggs
1/4 tsp. baking powder
1/2 c. unsweetened cocoa
1 1/2 tsp. vanilla
1 1/4 c. unsifted flour
Peanut Butter Filling and Glaze (recipe follows)
Chocolate Drizzle, optional (recipe follows)

Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with aluminum foil; grease foil and set aside. Melt butter in a medium saucepan over low heat. Add cocoa; stir or whisk constantly until smooth. Remove from heat; stir in sugar and vanilla. Beat in eggs, one at a time until well combined. Stir in flour and baking powder. Spread evenly in prepared pan.

Bake at 350 degrees for 14-16 minutes or until top springs back when lightly touched in center. Remove from oven; cool 2 minutes. Invert onto cooling rack. Peel off foil; turn right side up on rack to cool.

Prepare Peanut Butter Filling and Glaze. Cut cake in half crosswise; evenly spread half of glaze on one half. Top with second half; spread with remaining glaze. Cool to set. Prepare Chocolate Drizzle, if desired. Drizzle over glazed top. After chocolate is set, cut into 2 x 1 inch bars.

PEANUT BUTTER FILLING AND GLAZE:

Combine 1/4 cup sugar and 1/4 cup water in small saucepan; bring to boil. Remove from heat; immediately add 1 cup peanut butter chips. Stir or whisk until melted. Cool slightly.

CHOCOLATE DRIZZLE:

Melt 1/3 cup semi-sweet chocolate chips with 1 teaspoon shortening in top of double boiler over hot, not boiling, water. Stir until melted.