2 1-ounce squares unsweetened chocolate
½ cup butter or margarine
2 eggs
1 cup sugar
½ cup self-rising flour

Preheat oven to 350°F.  Spray 9x9-inch baking pan with non-stick vegetable spray.

In a small saucepan, over low heat, melt chocolate and butter; set aside.

In a large mixing bowl, beat eggs and sugar until light and lemon-colored.  Add flour and melted chocolate; stir well.  Pour into prepared baking pan.

Bake for 25 minutes or until tester inserted in the center comes out clean.  Cool in pan on a wire rack.

FILLING

1½ cups confectioners’ sugar
½ cup creamy peanut butter
¼ cup butter or margarine, softened
2 to 3 tablespoons milk

In a medium bowl, beat confectioners’ sugar, peanut butter, and butter.  Stir in milk until mixture reaches desired spreading consistency.  Spread over cooled brownies; cover and chill until firm.

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