For the Brownies

1. Preheat the oven to 350 degrees. Prepare a 9 by 13 inch baking pan by spraying with nonstick spray, and if desired, line with parchment paper.
2. Melt butter in a medium saucepan over medium low heat. Remove from the heat. Stir in sugar and chocolate chips. Stir until the mixture is smooth.
3. Add eggs one at a time, mixing between additions. Then add vanilla extract, and coffee extract (optional).
4. In a separate bowl, mix cocoa powder, flour, salt, and baking powder. Add the dry ingredients to the saucepan, and mix together. Do not overmix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing.
5. Pour the batter into the prepared baking pan and bake for 26-30 minutes. The top should look shiny and a little bit crackled.
6. Allow the brownies to cool for an hour in the pan. 

For the Peanut Butter Filling

1. In a medium bowl, mix together peanut butter, butter, powdered sugar, milk, and vanilla extract until smooth.  When the brownies are just slightly warm, place dollops of the peanut butter filling over the top of the brownies.  
2. Gently pat to spread evenly.   

For the Chocolate Ganache

1. Add semi-sweet chocolate chips, butterscotch chips, and heavy cream to a medium microwavable bowl.  In 30 second intervals, heat in the microwave, stirring in between intervals, until the ganache is smooth.  Should only take 60-90 seconds. 
2. Allow the ganache to cool for 5-10 minutes so that it will thicken up slightly before pouring it over the top of the peanut butter filling.  Spread to the edges, and chill to set.  
3. When completely cooled, cut the brownies with a plastic knife into small squares.  These are very rich!  Store in an airtight container at room temperature or keep refrigerated.  I really love to eat them chilled!