1 cup all-purpose flour
1/2 cup instant nonfat dry milk powder milk
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces semisweet chocolate, chopped, divided
3/4 cup plus 2 tablespoons butter or margarine, divided
1 (14 ounce) can chocolate sweetened condensed milk
2 eggs
1 cup chopped unsalted peanuts
2 tablespoons creamy peanut butter

Preheat oven to 350 degrees F. Butter and flour 9-inch square baking pan.

Combine flour, milk powder, baking powder and salt; set aside.

In medium pot over low heat melt 4 ounces chocolate with 3/4 cup butter, stirring, until smooth. Remove from heat; cool completely.

Stir in condensed milk until smooth; beat in eggs. Stir in flour mixture until just combined. Stir in peanuts. Pour batter into pan. Bake 25 to 30 minutes or until wooden pick inserted into center comes out clean. Cool completely in pan on rack.

Meanwhile, for glaze, in small saucepan over low heat melt remaining chocolate with butter. In another small saucepan heat peanut butter until melted and pourable. Glaze can also be prepared in microwave oven; in separate microwave-safe bowls heat chocolate with butter and peanut butter on medium until melted, 1 to 3 minutes. Spread chocolate mixture over brownie. Drop peanut butter by teaspoonsful over chocolate mixture; with back of spoon swirl into chocolate mixture.