Peanut Butter Swirl Brownies

I attended a baby shower a couple weeks back and they served the most amazing brownie cupcakes. Each one was filled with a Reeses Peanut Butter cup. One of the best combinations in the dessert world and I may have eaten one or two more than I should have. I didn't have any Reeses Cups here at the house today, but I still had the craving. So I improvised...with help from Martha Stewart.  C liked these...of course he piled on Butterfinger ice cream on top.

Peanut Butter Brownies
adapted from Martha Stewart

Batter:
8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup semi sweet chocolate chips
2/3 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2/3 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

Peanut Butter filling:
4 tablespoons unsalted butter, melted
½ cup confectioners' sugar
¾ cup smooth peanut butter
¼ teaspoon salt
½ teaspoon pure vanilla extract

Preheat oven to 325 degrees. Grease an 8-inch square baking pan.

Make batter: Put butter and chocolate chips in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.

Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Cut into squares.

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