Chocolate Mixture
2 c sugar
1 c butter, softened
4 eggs
2 t vanilla
1½ c flour
¾ c unsweetened cocoa
1 t baking powder
½ t salt
1 c Guittard cappuccino chips

Peanut Butter Mixture
¾ c peanut butter
⅓ c butter, softened
½ c sugar
2 T flour
¾ t vanilla
2 eggs

Frosting
3 oz unsweetened chocolate
3 T. butter
2 ¾ c powdered sugar
¼ t salt
¾ t vanilla
4-5 T espresso or strong coffee

Heat oven to 350°. Grease 13×9” pan.

Make chocolate mixture: In large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; blend well. In small bowl, combine flour, cocoa, baking powder and salt. Gradually add flour mixture to sugar mixture; mix well. Stir in cappuccino chips.

Make peanut butter mixture: In small bowl, beat peanut butter and butter until smooth. Add sugar and flour; mix well. Add vanilla and eggs; blend well.

Spread half of chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves. Bake at 350° for 40–50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely.

Make frosting: In medium saucepan over low heat, melt chocolate and butter, stirring constantly until smooth. Remove from heat, stir in powdered sugar, salt, vanilla and enough coffee for desired spreading consistency. Frost cooled brownies; cut into bars.