Espresso and Lime

0 Preheat your oven to 350 degrees
1 Grease a 10" oven safe skillet or deep round baking dish and set aside for now
2 In a large bowl, melt 3/4 cup of butter and 6 ounces of chopped chocolate using a double boiler or with 15 second increments in the microwave until soft enough to whisk smooth and set aside to cool for 5 minutes
3 Once the chocolate mixture has cooled slightly, add 3 large eggs and 2 teaspoons of vanilla extract and whisk until fully incorporated
4 Add 1/2 cup of granulated sugar and 1/2 cup of packed brown sugar and whisk to combine
5 Sift 2/3 cup of all purpose flour with 3 tablespoons of natural unsweetened cocoa powder, 1 teaspoon of espresso powder and 1/2 teaspoon of salt into the chocolate mixture and mix until just combined
6 Transfer the batter into the greased skillet
7 Drop tablespoons of softened creamy peanut butter over the batter and use a butter knife or chopstick to swirl the peanut butter into the batter (see photos above)
8 Bake in a 350 degree oven for 28-30 minutes or until a toothpick will come out of the center with only a few moist crumbs (be careful to avoid over-baking the brownie)
9 Transfer the skillet onto a heat proof surface and let it sit for 5-10 minutes before serving with vanilla ice cream