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1
Preheat oven to 350.
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2
In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly.
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3
In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla.
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4
Add flour, salt and melted chocolate.
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5
Stir to combine.
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6
Pour into a greased 9 in square baking pan.
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7
Bake at 350 for 20 - 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it.
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8
Do not overbake.
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9
Cool.
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10
For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to incorporate lots of air.
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11
Slowly add powdered sugar, mixture will be a bit crumbly.
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12
Blend in cream until mixture is fluffy and reaches desired spreading consistency.
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13
Spread over cooled brownies, cover and chill until firm.
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14
For glaze, melt chocolate and butter in saucepan, stir until smooth.
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15
Drizzle over the filling.
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16
Chill well before cutting.
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17
Let sit at room temperature for 10 - 15 minutes before serving.
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18
You don't want to serve these ice cold out of the refrigerator.
