# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 1/3 cup unsweetened cocoa powder
04 - 1/2 tsp baking powder
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and cooled
07 - 2 large eggs
08 - 1 tsp vanilla extract
→ Peanut Butter Swirl
09 - 1/2 cup creamy peanut butter
10 - 2 tbsp powdered sugar
→ Add-ins and Topping
11 - 12 mini peanut butter cups, chopped
12 - 1/2 cup semi-sweet chocolate chips
# Method:
01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a large bowl, thoroughly whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt.
03 - In a separate bowl, whisk together the melted and cooled unsalted butter, large eggs, and vanilla extract until smooth.
04 - Pour the wet ingredient mixture into the dry ingredients. Stir until just combined, taking care not to overmix.
05 - Gently fold in the chopped mini peanut butter cups and semi-sweet chocolate chips into the batter.
06 - Spread two-thirds of the prepared brownie batter evenly into the bottom of the prepared baking pan.
07 - In a small bowl, combine the creamy peanut butter and powdered sugar. Mix until smooth. Drop spoonfuls of this peanut butter mixture over the brownie layer in the pan.
08 - Dollop the remaining brownie batter over the peanut butter mixture. Using a knife, gently swirl the batters together to create a marbled appearance.
09 - Bake for 28–32 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs attached.
10 - Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares.
