The combination of chocolate, peanut butter, and vanilla ice cream is guaranteed to be delicious, but I think they might both be improved by a higher proportion of chocolate. Perhaps because they lack the 8 tablespoons of butter in the original recipe, and therefore also lack the bond between butter and sugar that gives baked goods their characteristic texture, they were a little too flat and slightly gummy, and the peanut butter (the principle source of fat in the recipe) all sank to the bottom. Also, I think I took them out of the oven a little too soon, because the middle was still pretty raw. That may be the fault of the oven, though, since every cake I've ever made in it has the same problem - if you can call gooey-centered brownies a problem. They still pair quite well with ice cream.
Peanut Butter Yogurt Brownies
75 g sweet dark chocolate
1/2 c plain yogurt
1/2 c brown sugar
1/2 tsp salt
1/2 tsp vanilla
1/2 c flour
1/2 c chunky peanut butter
1. Break or chop the chocolate into chunks and, in a Pyrex measuring cup, microwave in short bursts (20 seconds or less), stirring in between, until melted.
2. Stir yogurt into chocolate, then add sugar, salt, and vanilla and stir to combine.
3. Add eggs, one at a time, stirring well to combine each completely.
4. Add flour in two parts and stir to combine.
5. Pour the batter into a foil-lined 9x9 inch square pan. Dollop the peanut butter over the surface, and swirl it into the batter with a knife.
6. Bake at 350 for about 20-30 minutes, or until done.