2squares(56g)semi-sweet chocolate OR 1/4 cup semi-sweet chocolate pieces
1 teaspoonshortening - (see discussion in the post)
Instructions
Brownie Base
Preheat your oven to 350. °F
Combine1 cup peanut butter and 2/3 cup butter, softened in a large bowl and beat until light and fluffy. Add 2 cups light brown sugar, firmly packed and 1 teaspoon vanilla extract and continue to beat for 1-2 minutes. Beat in 3 large eggs one at a time.
Stir in 1 cup unbleached all-purpose flour and 1/2 teaspoon table saltuntil well blended; spread batter in greased or foil-lined 13x9 inch baking pan.
Bake at 350 °F for 35-40 minutes, or until the center springs back when lightly touched with a fingertip. Allow cookies to cool for about 15 minutes in the pan.
Frosting
Combine 1 cup confectioners' sugar with 1-2 tablespoons water in a small bowl and stir until smooth. Drizzle from a spoon over still-warm cookies. Swirl to make a random pattern.
Chocolate Drizzle
Combine 2 squares semi-sweet chocolate OR 1/4 cup semi-sweet chocolate pieces and 1 teaspoon shortening into a small zippered, plastic bag for one minute on MEDIUM power in a microwave. Knead with fingers to make sure it is all melted. Return to microwave for a few additional seconds if necessary. Chips may take a little longer.
Snip a small tip from one corner and drizzle over the white glaze in a random back-and-forth pattern. When cool, use a sharp knife to cut into 36 rectangles. (I like them best cold out of the fridge.)