1-Preheat and Prepare Pan: Start by preheating your oven to 350°F (180°C) and greasing an 8×8-inch pan with parchment paper for easy removal. This step sets the stage for brownies that come out just right, with that gooey center everyone adores.

2-Mix Dry Ingredients: In a large bowl, whisk together 90 g all-purpose flour, 200 g granulated sugar, 110 g light brown sugar, 40 g unsweetened cocoa powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon baking powder until everything is well mixed. For gluten-free bakers, swap in a gluten-free flour blend here to keep things inclusive.

3-Combine Wet Ingredients: In another bowl, whisk 170 g melted unsalted butter with 3 large eggs and 1 teaspoon vanilla extract until smooth, then gently fold the wet into the dry for a rich batter.

4-Prepare Peanut Butter Swirl: Next, whip up the peanut butter swirl by mixing 125 g creamy peanut butter, 30 g melted unsalted butter, 30 g powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt in a small bowl until creamy.

5-Assemble Brownies: Drop large spoonfuls of the brownie batter into your prepared pan, add dollops of the peanut butter mixture, and layer more batter on top. Use a knife to swirl them together gently, creating those beautiful patterns keep the motion limited for defined swirls that look amazing!

6-Bake and Cool: Bake for 30-35 minutes, but start checking at the 25-minute mark with a toothpick; it should come out with moist crumbs, not wet batter, to avoid overbaking. Once done, let the brownies cool completely in the pan on a wire rack before cutting into squares this helps them set up perfectly. For vegan adaptations, use flax eggs, and pair with low-calorie toppings if you’re watching your intake.