Peanut Butter Stuffed Brownies 🍫🥜 (recipe makes an 8x8 pan) Ingredients: 10 tbsp (140g) unsalted butter, melted 1 cup (200g) granulated sugar ¼ cup (50g) brown sugar, packed 2 eggs, room temp 1 tsp vanilla extract ½ cup + 2 tbsp (56g) unsweetened cocoa powder ½ tsp salt 1 tbsp (13g) vegetable oil ½ cup (63g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) ¾ cup chocolate chips/chunks (+ more for topping) 220g (just under 1 cup) creamy peanut butter *I don’t recommend using natural or organic peanut butter for this. It’s more oily so it’ll struggle to freeze & likely have a less distinct and smooth layer after baking. Instructions: Line an 8x8 pan with parchment paper. Spread the peanut butter onto the parchment into a thin, even square the size of the pan. Place in the freezer for at least 40 minutes or until frozen. Preheat oven to 325°F (163°C) and line/grease an 8x8-inch pan with parchment. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla, then whisk vigorously for 1-2 minutes. Stir in cocoa powder and salt until fully combined. Mix in oil, then gently fold in the flour until just combined (don’t over mix). Fold in chocolate chips/chopped chocolate. Spread half the batter into the prepared pan. Place the frozen peanut butter sheet on top of it. Then, spread the remaining batter over it to cover the peanut butter layer completely. Top with more chocolate chips/chopped chocolate. Bake for 35-45 minutes, or until a toothpick inserted near the center comes out with no wet batter. It should just come out with a little peanut butter & slightly moist crumbs. Let the brownies cool for clean slices. Enjoy! #bakingrecipe #brownies #fudgybrownies #peanutbutter #Recipe - @audreybakes