A rich and decadent brownie with a layer of crunchy nut butter.
Preheat oven to 350 degrees. Spray an 8 or 9 inch square pan with oil, and line with parchment paper.
In a mixing bowl, whisk all the dry ingredients together until well combined. Add the eggs, oil and vanilla and mix well. Batter will be thick.
In another bowl, combine the nut butter with the confectioner's sugar and stir well. Depending on the brand of nut butter, mixture may get clumpy or dry, but don't worry. It will loosen up when it bakes.
Spread half the brownie batter in the bottom of the baking pan. Top evenly with the nut butter mixture, and then add the rest of the brownie batter. Tap the pan on the counter so the brownie batter settles.
Bake in the center rack of the oven for 25 to 30 minutes. Top should look dry when done.
Allow the brownies to cool completely before icing or slicing. You can pour the chocolate ganache on top, if desired, and tap pan on the counter to allow the ganache to spread out evenly. Place brownies in the refrigerator until tthe ganache hardens. Remove the brownies by lifting on the parchment paper, and using a sharp paring knife, slice the paper away from the ganache. Slice into 16 squares with a hot, sharp knife, cleaning the knife frequently to get clean pieces. Enjoy!
Place the chocolate pieces in a 4 cup heatproof container. Heat the milk in the microwave or in a small saucepan on the stove until very hot, but not boiling. Pour the hot milk over the chocolate. After about a minute, start stirring the mixture, from the middle, until all the chocolate is melted and incorporated with the milk. You should have a thick, but pourable chocolate mixture. If the chocolate doesn't melt, you can put the entire mixture in the microwave for 15 second bursts, stirring each time to make sure the chocolate is melted. Pour the warm ganache over the cooled brownies.