Peanut Butter and Chocolate Chunk Brownies

• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1/2 cup nutty old-fashioned-style or freshly ground peanut butter
• 1 1/4 cups (packed) golden brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

1. Preheat oven to 350F.
2. Generously butter and flour 8-inch square baking pan.
3. Using electric mixer, beat butter in large bowl until smooth.
4. If oil has separated from peanut butter, stir to blend.
5. Add peanut butter to butter; beat until well blended, scraping down sides of bowl occasionally.
6. Beat in brown sugar.
7. Add eggs 1 at a time, beating well after each addition.
8. Beat in vanilla.
9. Sift flour, baking powder and salt into medium bowl.
10. Add to peanut butter mixture; beat until blended.
11. Stir in chocolate.
12. Transfer batter to pan.
13. Using spatula, smooth top.
14. Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 33 minutes.
15. Transfer pan to rack and cool completely.
16. (Can be made 3 days ahead.
17. Cover; store at room temperature.)
18. Cut brownies into squares.

unsalted butter, nutty, golden brown sugar, eggs, vanilla, flour, baking powder, salt, bittersweet

Taken from www.epicurious.com/recipes/food/views/peanut-butter-and-chocolate-chunk-brownies-1215 (may not work)