Ingredients
1cupunsalted butter,divided
4ozsemi sweet chocolate bar,coarsely chopped
2cupsgranulated sugar
3large eggs,room temperature
2tsppure vanilla extract,divided
1cupunsweetened cocoa powder,natural or dutch process
1cupall purpose flour,spoon and leveled
1tspsalt
1½cupspeanut butter cups,chopped
1cupcreamy peanut butter
½cupconfectioner’s sugar
Preparation
Preheat the oven to 350 degrees F and grease a 9×13-inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides. Set aside.
In a microwave-safe bowl, combine ¾ cup of butter and chopped chocolate. Melt in 30-second increments, whisking after each, until completely smooth.
Whisk in the granulated sugar until completely combined, then whisk in the eggs and 1 teaspoon of vanilla. Add the cocoa powder, flour, and salt.
Fold it all together with a rubber spatula or wooden spoon. Stir in the chopped peanut butter cups, reserving a small handful to sprinkle on top. Set aside.
Melt the remaining butter. Using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the melted butter, remaining 1 teaspoon of vanilla, the peanut butter, and confectioners’ sugar until smooth.
Drop big spoonfuls of most of the chocolate batter randomly into the prepared pan. Top with random spoonfuls of all of the peanut butter batter.
Drop random spoonfuls of remaining chocolate batter over any bare spots or heavy peanut butter spots. Using a knife, swirl the batters together. Sprinkle with any leftover peanut butter cups.
Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until there are moist crumbs.
Remove from the oven and place on a wire rack to cool completely before cutting into squares.
Serve and enjoy!
