# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1 cup unsalted butter, melted
06 - 2 cups granulated sugar
07 - 4 large eggs
08 - 2 teaspoons vanilla extract
→ Mix-ins & Filling
09 - 1 cup semi-sweet chocolate chips
10 - 16 mini peanut butter cups or 8 standard peanut butter cups halved
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well incorporated.
03 - In a large bowl, combine melted butter and granulated sugar. Whisk until glossy and well combined.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until evenly distributed.
05 - Gradually fold dry ingredients into wet mixture until just combined. Do not overmix to maintain fudgy texture.
06 - Gently fold chocolate chips into batter until evenly distributed throughout.
07 - Spread half of brownie batter evenly into prepared baking pan.
08 - Arrange peanut butter cups evenly over batter layer.
09 - Spoon remaining batter over peanut butter cups, smoothing top with spatula to cover completely and seal filling.
10 - Bake for 28 to 32 minutes, or until toothpick inserted into center comes out with few moist crumbs.
11 - Allow brownies to cool completely in pan before lifting out. Cut into 16 squares using clean knife.
