Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and slightly browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tbsp (15ml) vanilla extract
  • 2/3 cup (60g) Dutch-process cocoa powder
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/2 tsp fine sea salt
  • 1.5 cups (200g) miniature peanut butter cups, frozen
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/4 cup (60g) creamy peanut butter

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (175°C). Line your 8x8-inch square baking pan with parchment paper, making sure there is an overhang on two sides. Note: This ensures the bars don't stick and are easy to remove.
  2. Brown the Butter: Melt the 1/2 cup of unsalted butter in a small saucepan over medium heat, swirling until it smells nutty and you see little brown specks.
  3. Aerate the Base: In your large mixing bowl, combine the warm browned butter, 1 cup granulated sugar, and 1/2 cup light brown sugar. Whisk vigorously for 2 minutes until the mixture looks slightly pale and gritty.
  4. Emulsify the Liquids: Add the 2 room temperature eggs and 1 tbsp vanilla extract. Whisk for another minute until the batter resembles thick, glossy caramel.
  5. Add Dry Ingredients: Sift in the 2/3 cup Dutch process cocoa powder, 1 cup all purpose flour, and 1/2 tsp sea salt.
  6. Fold Gently: Use a silicone spatula to fold the dry ingredients into the wet until only a few streaks of flour remain. Do not overmix or the bars will become tough.
  7. Incorporate the Candy: Gently stir in 1 cup of the frozen miniature peanut butter cups and the 1/2 cup semi sweet chocolate chips.
  8. The Peanut Butter Swirl: Transfer the batter to the pan. Top with the remaining 1/2 cup frozen peanut butter cups and dollops of the 1/4 cup creamy peanut butter. Use a knife to swirl the peanut butter into the top layer.
  9. The Bake: Bake for 22 minutes. The edges should be set and slightly pulling away from the pan, but the center will still look soft.
  10. The Cooling Phase: Let the pan cool completely on a wire rack. This is the hardest part, but the bars need this time to set their fudgy structure.