1 teaspoon unsalted butter

1 cup semi sweet chocolate chips, melted

1/4 cup smooth peanut butter

1 2/3 cups all purpose flour

1 cup packed light brown sugar

1/2 cup chunky peanut butter

1 stick unsalted butter, softened

2 egg whites

1/2 cup milk, room temperature

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup crushed peanuts

1/4 cup milk chocolate chips

1. Preheat oven to 350°F. Butter and flour 8" square baking pan using 1 teaspoon butter.

2. Melt chocolate chips and smooth peanut butter in small saucepan over low heat. Stir constantly. Remove from heat. Let cool.

3. Mix flour, brown sugar, chunky peanut butter, and butter in mixing bowl, until well combined. Remove and set aside 3/4 cup of crumb mixture.

4. Add remaining ingredients to crumbs in mixing bowl. Combine well.

5. Spread half batter in prepared pan. Gently streak 1/2 chocolate-peanut butter mixture through batter. Repeat with remaining batter and chocolate-peanut butter mixture.

6. Scatter reserved crumbs over top. Press gently to adhere. Cover loosely with aluminum foil. Bake 30 minutes. Remove foil. Sprinkle with crushed peanuts and chocolate chips. Bake additional 15 minutes or until crumbs on top of cake are firm.

7. Let cool in pan on wire rack 15 minutes. Loosen around sides of pan. Carefully invert onto rack. Turn right side up. Cool completely before serving. Cut into squares.