Preparation Steps

• Preheat oven to 350°F. Line a 9x9 baking dish with parchment paper, leaving a slight overhang to help lift the brownies out of the pan. You can use small binder clips to fasten the top edge of the parchment paper to the baking dish to prevent it from folding over onto the brownies as they bake. Lightly spray the parchment paper with nonstick cooking spray.
• In a small bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and chocolate chips.
• In a medium-sized mixing bowl, add the melted and cooled butter.
• Add the granulated and light brown sugar, room temperature eggs, vanilla extract and kosher salt to the butter and stir just until combined.
• Stir in the flour mixture and chocolate chips just until combined. It’s very important to not overmix the brownie batter which would make tough textured brownies.
• Use a silicone spatula or an offset spatula to spread half of the brownie batter evenly into the prepared baking dish.
• Dollop teaspoons of the 2/3 cup creamy peanut butter on top of the brownie batter. You can add the creamy peanut butter to a piping bag for more control.
• Spread the remaining brownie batter over the top of the creamy peanut butter dollops.
• Heat the 1/3 cup of peanut butter in a microwave-safe bowl for about 10 seconds and stir well.
• Drizzle the heated creamy peanut butter over the top of the brownie batter. Use the tip of a knife to create a swirl pattern.
• Bake for about 30 minutes, or until a toothpick inserted comes away with a few moist crumbs.
• Allow the brownies to cool completely at room temperature for 2 hours before cutting into 4 slices x 4 slices and serving.