Extreme Peanut Butter Brownies

The peanut butter drizzle on top is totally optional, but highly encouraged

If you're not into Nutter Butter cookies, you could use a layer of peanut butter cups instead.

INGREDIENTS

FOR THE BROWNIES

• 11 tbsp. butter, plus more for pan
• 1/2 c. cocoa powder
• 1 1/2 c. sugar
• 4 large eggs
• 2 tsp. pure vanilla extract
• 3/4 c. all-purpose flour
• 1/2 tsp. kosher salt
• 1 package Nutter Butter cookies
• 1/2 c. peanut butter

FOR THE PEANUT BUTTER DRIZZLE

• 1/4 c. peanut butter
• 2 peanut butter cups, chopped

DIRECTIONS

1. Make the brownies: Preheat oven to 350°, and grease the bottom and sides of a 9"-x-9" baking pan with butter or cooking spray.
2. In a medium saucepan over low heat, melt butter. As soon as it's melted, remove from heat and let cool, 3 to 4 minutes. Stir in cocoa powder and sugar until combined, then gradually mix in eggs and vanilla until batter is glossy.
3. Combine flour and salt, then slowly add them to the brownie batter, stirring just enough to combine. Pour half of the brownie batter into the prepared pan and top with a layer of Nutter Butter cookies.
4. Warm peanut butter in the microwave for 20 seconds. Stir, then drizzle half atop Nutter Butters and top with remaining batter. Plop spoonfuls of peanut butter onto the batter, then use a spoon to gently swirl the two together, creating a marbleized effect. Bake for 28 to 30 minutes, or until a toothpick inserted into the center of the brownie comes out with just a few crumbs (and maybe melted peanut butter—but not liquid brownie batter).
5. Make the peanut butter drizzle: Heat peanut butter in the microwave for 20 seconds, stirring to form a smooth sauce. Drizzle atop cooled brownies and top with peanut butter cups.

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