GINA Can you imagine life without these two amazing ingredients? Who would want that? It would be like having fabulous shoes without a great handbag. Having chocolate and peanut butter is heaven on earth. If you think I talk a lot, give me chocolate and peanut butter and you won’t hear another word out of me!

　　

Ingredients

makes 36 small brownies

　　

BATTER

3/4 cup (1 1/2 sticks) unsalted butter

　　2 cups semisweet chocolate chips, divided

　　1/2 cup all-purpose flour

　　1/2 teaspoon baking powder

　　1/4 teaspoon table salt

　　1/3 cup packed light-brown sugar

　　1/2 cup granulated white sugar

　　2 large eggs

　　2 large egg yolks

　　1 teaspoon pure vanilla extract

　　

PEANUT BUTTER SWIRL (“GET YO SWIRL ON!”)

2 tablespoons unsalted butter,at room temperature

　　1/4 cup confectioners’ sugar

　　3/4 cup smooth peanut butter

　　1 teaspoon pure vanilla extract

　　Pinch of table salt

　　

Step 1

Preheat the oven to 350 degrees F. Adjust a rack to the center of the oven.

　　

Step 2

Line an 8-by-8-inch baking pan with parchment or foil, leaving a 2-inch overhang over the edges. Cover the pan with some nonstick cooking spray.

　　

Step 3

Melt the butter and 1 cup chocolate chips together in a heavy-bottomed saucepan set over medium heat, stirring constantly. Remove from heat and cool slightly.

　　

Step 4

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

　　

Step 5

Once the chocolate is slightly cool, stir the brown sugar, granulated sugar, eggs, egg yolks, and vanilla into the saucepan until smooth. Stir the flour mixture into the saucepan until thoroughly combined. Pour in the remaining cup of chocolate chips.

　　

Step 6

To make the peanut butter filling: Beat together the butter, confectioners’ sugar, peanut butter, vanilla, and salt in a medium bowl until smooth.

　　

Step 7

Pour the chocolate batter into the prepared pan. Spoon large dollops of the peanut butter mixture evenly across the top of the batter. Use the tip of a knife or a toothpick to make pretty swirls with the peanut butter throughout the chocolate.

　　

Step 8

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, and let cool completely on a wire rack before cutting into squares.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.