Recipe

Step 1: Preheat the oven to 350°F. Adjust a rack to the centre of the oven.

Step 2: Line an 8″ x 8″ baking pan with parchment or foil, leaving a 2″ overhang over the edges. Cover the pan with some nonstick cooking spray.

Step 3: Melt the butter and 1 cup chocolate chips together in a heavy-bottomed saucepan set over medium heat, stirring constantly. Remove from heat and cool slightly.

Step 4: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

Step 5: Once the chocolate is slightly cool, stir the brown sugar, granulated sugar, eggs, egg yolks, and vanilla into the saucepan until smooth. Stir the fl our mixture into the saucepan until thoroughly combined. Pour in the remaining cup of chocolate chips.

Step 6: To make the peanut butter filling: Beat together the butter, confectioners’ sugar, peanut butter, vanilla, and salt in a medium bowl until smooth.

Step 7: Pour the chocolate batter into the prepared pan. Spoon large dollops of the peanut butter mixture evenly across the top of the batter. Use the tip of a knife or a toothpick to make pretty swirls with the peanut butter throughout the chocolate.

Step 8: Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven, and let cool completely on a wire rack before cutting into squares.

Makes 36 small brownies

See more recipes from The Neelys.

Reprinted with permission from Pat Neely, Gina Neely and Ann Volkwein’s The Neelys’ Celebration Cookbook (2011 Knopf).