• 3/4 cup butter
• 4 squares Baker’S Unsweetened Chocolate, chopped
• 3 eggs
• 1-1/2 cups sugar
• 1 cup flour
• 2/3 cup chopped toasted walnuts or pecans (optional)

• 12 tablespoonfuls of Kraft Peanut Butter
• 2 squares Baker’s Semi-Sweet Chocolate, chopped

Preheat oven to 350 degreesF. Microwave butter and chocolate in large microwaveable bowl on MEDIUM 3 minutes or until butter is melted. Stir until chocolate is completely melted.

Add eggs; beat until well blended. Stir in sugar, flour and walnuts. Spread into greased 13x9-inch baking pan.

Bake 30 minutes or until toothpick inserted in centre comes out with fudgy crumbs. Do not overbake.

Immediately after removing brownies from oven, drop 12 tablespoonfuls of peanut butter evenly over hot brownies. Sprinkle with chopped squares of chocolate. Let stand until melted, then swirl lightly with knife for marble effect.

Cool completely and cut into 24 squares to serve.