No matter how mature and sophsiticated my palate becomes, I still love the combination of chocolate and peanut butter. What's interesting about these brownies is that the peanut butter flavor is subtleÑyou can't really detect it until the second or third bite. Try this on people who think they won't like it. They (and you) will be surprised.

o Use a good unprocessed peanut butter, chunky or smooth.

Nonstick spray for the pan
1/2 cup (1 stick) butter, softened
1 cup peanut butter
1 cup (packed) light brown sugar
1/2 cup granulated sugar
1 cup unsweetened cocoa powder
4 large eggs
1 teaspoon vanilla
1 cup unbleached white flour
1/4 teaspoon salt (omit if using salted peanut butter)
1 1/4 cups semisweet chocolate chips
1/2 cup minced peanuts (optional)

1. Preheat the oven to 350°F. Lightly spray a 9 X 13-inch pan with nonstick spray.
2. Cream together the butter, peanut butter, and sugars in a medium-large mixing bowl with an electric mixer at high speed. Turn the speed down to medium, and add the cocoa a little at a time until it is all incorporated.
3. Add the eggs one at a time, beating well after each. Stir in the remaining ingredients, and mix by hand until everything is uniformly blended.
4. Spread into the prepared pan, and bake on the center rack of the oven for 15 to 20 minutes, or until the top feels firm, and a toothpick inserted all the way in comes out clean. Cut into squares while still hot, but leave them in the pan to cool for at least 30 minutes before serving. Serve warm, at room temperature, or cold.