Ingredients
10tbspunsalted butter,145g
1¼cupsgranulated sugar,250g
¾cupunsweetened cocoa powder,,+ 2 tbsp (74g)
¼tspsalt
1tsppure vanilla extract
2large eggs
½cupall-purpose flour,(62g) spoon & leveled
1cuppeanut butter chips,180g
Preparation
Preheat oven to 325 degrees F. Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out.
Melt the butter, granulated sugar, cocoa powder, and salt in a large bowl in the microwave.
Melt in 30-second increments and stir after each time until the butter is completely melted. Set aside for a few minutes as you get the other ingredients ready.
Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. Add the flour, beating with a whisk until fully combined.
Gently fold in the peanut butter chips, leaving a few to sprinkle on top. Pour into prepared baking pan and sprinkle with remaining peanut butter chips.
Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center.
Bake for 3 to 5 minutes if the brownies look too liquidy. Careful not to overbake.
Allow the brownies to cool completely before cutting into squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days.
