Shortbread Cookie Crust Layer
1 1/2 cups flour
1/2 cup powdered sugar
2 sticks butter
Preheat oven to 350. Combine all crust ingredients and mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13 nonstick foil lined pan. Bake for 25-30 minutes or until lightly browned.
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/2 cups all purpose flour
In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter on top of shortbread crust and smooth as needed. Bake for about 30 minutes. Cool and chill in fridge.
Peanut Butter Layer
2 sticks butter, softened
1/2 cup creamy peanut butter
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
Beat butter and peanut butter at medium speed until smooth and creamy. Add powdered sugar and beat until mostly moistened. Scrape bowl and beat at medium-low until fully combined. Add vanilla and beat at medium until fully incorporated. Increase speed to medium high and beat until light and fluffy, scraping bowl occasionally. Spread over chilled brownies. Place in freezer for another 15 minutes to prepare the peanut butter layer for the glaze.
2 cups semisweet chocolate chips
8 Tablespoons (1 stick) butter
Melt both together in the microwave until smooth. Pour over the pb layer and smooth with a small spatula. Chill in fridge to set the chocolate. Cut with a hit, dry knife into bars!
If you want to add a chocolate drizzle, I just melted some chips and piped them on top!
Adapted from Jasey’s Crazy Daisy