Ingredients

For the brownie base:
• ½ cup (1 stick / 115g) unsalted butter
• 4 oz (115g) dark chocolate (60–70%), chopped
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup (30g) all-purpose flour
• ¼ cup (25g) cocoa powder
• ¼ tsp salt

For the swirl & topping:
• ½ cup creamy peanut butter
• 8–10 mini peanut butter cups (or 4 regular), chopped
• Optional: flaky sea salt for finishing

Instructions

Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment paper.
Brownie base: Melt butter and chocolate together (microwave or double boiler). Whisk in sugar until smooth. Add eggs one at a time, then vanilla. Fold in flour, cocoa, and salt until just combined.
Peanut butter layer: In a small bowl, gently warm peanut butter (10 sec in microwave) so it’s pourable but not hot.
Pour brownie batter into pan. Drizzle peanut butter over top. Use a knife or toothpick to swirl gently—don’t overmix!
Sprinkle chopped peanut butter cups evenly over surface.
Bake 25–30 min until edges are set and center is just firm (a few moist crumbs on a toothpick is perfect).
Cool completely in pan (they’ll firm up as they cool). Lift out using parchment; cut into squares.
💡 For extra decadence: Drizzle with melted chocolate or a pinch of flaky salt before serving.