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Submitted by: Beth Kramer from Port Saint Lucie, FL
Originally shared on the web 03/20/2019

1/2 c. butter, melted
2/3 c. baking cocoa
1-1/3 c. sugar
2 eggs, beaten
1/2 t. salt
3/4 c. all-purpose flour
1 c. semi-sweet chocolate chips, divided
1/3 c. Creamy peanut butter, melted

In a large bowl, stir together melted butter, cocoa and sugar until smooth. Add eggs and salt; stir until mixed well. Stir in flour; fold in 2/3 cup chocolate chips. Spread batter in a parchment paper-lined slow cooker, sprayed with non-stick vegetable spray. Drizzle melted peanut butter over batter; swirl gently with a toothpick. Sprinkle with remaining chocolate chips. Cover and cook on low setting for 2 hours. Uncover; continue cooking another 30 minutes. Lift brownies out of slow cooker, using parchment paper as handles; cool on a wire rack. Serves 12.