4 oz. dark chocolate, chopped and melted
½ c. unsalted butter
½ c. granulated sugar
½ c. brown sugar, packed
2 large eggs
1 tsp. pure vanilla extract
2 Tbsp. Kahlua
¾ c. all-purpose flour
¼ c. cocoa powder
1 tsp. salt
½ c. chocolate chips
¼ c. crunchy peanut butter, warmed

Preheat oven to 325 degrees Fahrenheit. Grease an 8×8 inch square pan.

Place the melted chocolate in a large bowl. Add both types of sugar and whisk to combine. Set aside to cool.

Place the flour, cocoa powder, and salt in a medium bowl. Whisk to combine. Set aside.

In the bowl containing the cooled chocolate, add the eggs, vanilla and Kahlua. Whisk until combined. Add the dry ingredients and stir just until combined. Add the chocolate chips and

Stir briefly to incorporate.

Pour the batter into the prepared pan. Drop spoonfuls of the warmed peanut butter onto the top of the batter. Use a butter knife to swirl the peanut butter into the top of the batter. Bake the brownies for 35-40 minutes, or until a toothpick inserted in the center comes out almost clean. Let the brownies cool completely, then cut into squares.

If anyone in your group has a nut allergy, simply omit the peanut butter and serve plain brownies. If you prefer a non-boozy version, you can substitute the Kahlua with milk or water.