These are incredably rich and yummy!
1 ounce semisweet chocolate
1 ounce unsweetened (baking) chocolate
1 tablespoon unsalted butter- if you only have salted then omit the salt later in the list.
1/3 cup creamy peanut butter, preferably natural
2 tablespoons canola oil
1/2 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs at room temp.
1 1/2 teaspoons vanilla extract
3/4 cup flour
1/4 teaspoon salt
Heat oven to 325 degrees (gas mark 3, or 158C). Butter an 8-inch square baking pan (or coat with nonstick cooking spray). In a microwave-safe glass bowl, melt both chocolates with the butter on high for 1 minute. Stir and cook another 30-60 seconds. Set aside to cool slightly. In a medium-size bowl, beat the peanut butter and the oil. Add brown sugar and white sugar; continue beating until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, then the flour and salt until just combined. Stir 1/3 cup of the peanut butter batter into the chocolate mixture. Scrape the remaining peanut butter batter into the baking pan. Spoon the chocolate mixture over the batter. Using a table knife, make a zigzag through the layers to create a marbled effect. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Cool in the pan, then cut into 16 bars. Store in an airtight container at room temperature. The center of the dessert will be undone looking. It's supposed to be. Brownies are dense and a bit gooey, the edges may be cakier looking than the center. That's ok!
Yields 16 servings.
Come to the Dark Side, we have cookies!