Peanut Butter Cup Cookies

Yields 8 large or 16 2-inch brownies

Brownie batter
6 tablespoons salted butter
5 ounces bittersweet chocolate
1/2 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

Line an 8-inch square brownie pan (or pan of similar size) with parchment paper and grease.

In a double boiler, melt the butter and chocolate until smooth. Whisk in the sugar, eggs, vanilla, and flour. Spread into prepared pan.

Peanut butter batter
3/4 cup extra crunchy peanut butter
1/2 cup powdered sugar
2 tablespoons salted butter, melted

In a small bowl, mix together the peanut butter, powdered sugar, and butter until smooth.

Preheat oven to 350 degrees F.

Drop dollops of the peanut butter batter on top of the brownie batter. Swirl with a buttered knife until you achieve a marbled look. Bake for 30 to 35 minutes, or until an inserted toothpick comes out clean. Do not overbake! Cool before serving.