Peanut Butter Cream-Topped Brownies

From Carole Larsen.

Brownies:
½ cup sugar
2 tablespoons butter or margarine
2 tablespoons water
1½ cups chocolate chips
2 eggs
½ teaspoon vanilla
2/3 cup flour
¼ teaspoon baking soda
¼ teaspoon salt

Combine sugar, butter, and water in a saucepan. Cook over low heat, stirring occasionally until it boils. Remove from heat.

Add chocolate chips. Stir until melted. Add eggs and vanilla. Beat with a spoon until smooth.

Combine flour, baking soda and salt. Stir into chocolate mixture until well blended.

Spread batter into a well-greased 9x9-inch pan. Bake at 325 degrees until brownies begin to pull away from sides of pan (about 25-30 minutes). Do not over bake! Cool completely.

Peanut Butter Cream:
¼ cup (½ stick) butter or margarine, softened
2/3 cup creamy peanut butter
1½ cups powdered sugar
3 to 4 tablespoons light cream or milk

Beat softened butter and peanut butter together until blended. Add sugar and cream alternately, beating till smooth and creamy. Spread over cooled brownies.

Drizzle Chocolate Glaze over Peanut Butter Cream. Refrigerate until Chocolate Glaze is set. Cut into bars. Store in refrigerator.

Chocolate Glaze:
2 tablespoons chocolate chips
2 to 3 teaspoons butter or margarine

Place chips and butter in small microwave-safe bowl. Microwave on high for 45 seconds.
Stir until chips are melted.