Ingredients:

1lb unsalted butter

1lb plus 12 oz. semisweet chocolate chips, divided

6oz unsweetened chocolate

6 extra-large eggs

3 tbls instant coffee granules

2 tbls pour vanilla extract

2 1/4 cups sugar

1 1/4 cups all purpose flour, divided

1 tbls baking powder

1 tsp kosher salt

3/4 cup smooth almond butter

Instructions:

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18- inch sheet pan.

Melt together the butter. 1 lb. of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture, Toss the remaining 12 oz of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a  toothpick comes out clean. Do not over-bake! Allow to cool thoroughly, refrigerate, and cut into large squares.

The “Bars” category was created specifically for this awesome recipe by Julie M.Crust:

• 1 cup Quaker Oats (quick or old fashioned, uncooked)
• 3/4 cup all-purpose flour
• 1/3 cup firmly packed brown sugar
• 1/4 chopped toasted walnuts or pecans (I used walnuts)
• 1/4 teaspoon baking soda
• 6 tablespoons butter, melted

Filling:

• 2 (8-ounce each) packages cream cheese, softened (The recipe I used said to use reduced-fat, but I used regular cream cheese.)
• 3/4 cup firmly packed brown sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel

Topping:

• 1 bag frozen berries
• 1/3 cup sugar
• 2 tablespoons fresh lemon juice

Crust:

• Heat oven to 350º F. Lightly spray 13 x 9-inch metal baking pan with cooking spray.
• Combine oats, flour, 1/3 cup brown sugar, nuts and baking soda in medium bowl; mix well. Add butter; mix until crumbly. (If you have raw nuts, first toast them at 350º F for 8-10 minutes in a shallow pan.)
• Press into a firm, even layer on to bottom of pan.
• Bake 10 minutes.

Filling:

• Beat together cream cheese, 3/4 cup brown sugar and flour with electric mixer in large bowl until creamy. Add eggs, vanilla, and lemon peel; beat well.
• Pour over crust, spreading evenly.
• Bake 20-25 minutes or until set in center. Cool completely in pan on wire rack. Chill.
• To serve, cut cheesecake into squares and spoon topping over bars.

Topping:You can use fresh berries and berry syrup, but since I had a Trader Joe’s bag of frozen mixed berries, here’s what I did.

• Defrost the bag of berries. Empty two cups of berries into a bowl and set aside.
• Put the remainder of the berries in a saucepan with a little cold water—just enough to almost cover the berries.
• Bring them to a boil and stir so some of the fruit breaks down.
• Add sugar, stirring until it has dissolved. Remove from heat and cool.
• Add this mixture and lemon juice to uncooked berries; stir and chill.