Directions

• 1. Heat oven to 350 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease foil.
• 2. Melt butter in medium saucepan over low heat. Add cocoa; stir constantly until smooth. Remove from heat; stir in sugar and vanilla. Beat in eggs, one at a time, until well combined. Stir in flour and baking powder. Spread batter evenly in prepared pan.
• 3. Bake 14 to 16 minutes or until top springs back when touched lightly in center. Remove from oven; cool 2 minutes. Invert onto wire rack. Peel off foil; turn right side up on wire rack to cool completely.
• 4. Prepare PEANUT BUTTER FILLING AND GLAZE. Cut brownie in half; spread half of glaze evenly on one half. Top with second half; spread with remaining glaze. Cool until glaze is set. Prepare CHOCOLATE DRIZZLE; drizzle over glaze. After chocolate is set, cut into bars. About 48 bars.
• PEANUT BUTTER FILLING AND GLAZE: Combine 1/3 cup sugar and 1/3 cup water in small saucepan; cook over medium heat to boiling. Remove from heat; immediately add 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips. Stir until melted. Cool slightly. About 1-1/3 cups glaze.
• CHOCOLATE DRIZZLE: Place 1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds to 1 minute or until chips are melted and mixture is smooth when stirred.