2 c. sugar
1 c. unsifted flour
1/2 c. unsweetened cocoa powder
1 tsp. baking powder
1 c. (2 sticks) butter, softened
1/2 c. smooth or chunky peanut butter
4 lg. eggs, lightly beaten
1/4 c. milk

1. Heat oven to 350 degrees. Grease a 17x11 inch jelly roll pan or both a 15 1/2 x 10 1/2 inch jelly roll pan and a 9x5 inch loaf pan.

2. In large bowl combine sugar, flour, cocoa and baking powder. In medium sized bowl, with wooden spoon, beat butter and peanut butter until light and fluffy. Gradually beat in eggs and milk.

3. Add peanut butter mixture to flour mixture; stir until smooth and well combined. Spread evenly into greased pan. (If using two pans, place 1 cup butter in the loaf pan.)

4. Bake until toothpick inserted in center comes out clean, 20-25 minutes for jelly roll pans, 18-20 minutes for loaf pan. Cool on wire rack. Makes 30 brownies.