1/2 c. softened butter
1 1/3 c. white sugar
1 c. packed brown sugar
1 c. creamy peanut butter
2 eggs
1/2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. salt

Cream together butter, sugars, peanut butter, eggs, and vanilla until light and fluffy. Combine flour, baking powder, and salt; blend into creamed mixture. Divide mixture into squares. Press 1/2 the dough into 2 square cake pans, 8 x 8 inch. Reserve the remaining dough for topping. Put cake pans at 350 degrees for 15 minutes.

CHOCOLATE LAYER:

8 oz. pkg. cream cheese, softened
1/3 c. white sugar
3 tbsp. cocoa
1 egg
1/2 tsp. vanilla

Beat together cream cheese, sugar, cocoa, egg, and vanilla. Spread 1/2 of chocolate layer evenly over peanut butter layer (layer already baked 15 minutes) in each pan. Finely crumble reserved peanut butter dough over top of each pan. Bake at 350 degrees for 20-25 minutes or until lightly browned on top. Cool. Cut into squares. 16 servings each pan. Freezes well, if desired.