# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted
06 - 1 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
→ Mix-ins and Topping
10 - 1/2 cup creamy peanut butter
11 - 1 cup mini peanut butter cups, halved
12 - 1/2 cup semi-sweet chocolate chips (optional)
# Directions:
01 - Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8x8-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium bowl, thoroughly whisk together flour, cocoa powder, baking powder, and salt.
03 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Incorporate eggs and vanilla extract, whisking until fully combined.
04 - Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing.
05 - Fold in half of the mini peanut butter cups and chocolate chips, if using, into the batter.
06 - Spread half of the batter evenly into the prepared baking pan. Dollop half of the peanut butter over the batter and gently swirl with a knife or skewer.
07 - Add the remaining batter on top, spreading evenly. Dollop the rest of the peanut butter and swirl again. Scatter the remaining peanut butter cups and chocolate chips over the top.
08 - Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake.
09 - Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Slice into desired squares.
