Averie Cooks

-1 Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside.
-1 In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don’t scramble the eggs.
-1 Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
-1 Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.
-1 Add the flour and stir until just combined, don’t overmix.
-1 Turn batter out into prepared pan; set aside.
-1 In a small microwave-safe bowl, add the peanut butter and heat on high power to melt, about 45 seconds.
-1 Drizzle peanut butter over batter to create swirls. To create the marbled pattern shown, drizzle peanut butter over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, “draw” 4 or 5 evenly spaced lines through the peanut butter. You’re dragging the toothpick perpendicularly through the first set of lines to create the marbling.
-1 Bake for about 20 to 25 minutes, or until done; don’t overbake. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter. Allow brownies to cool in pan for about 1 hour before lifting out with foil overhang and slicing.
-1 Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store them in the fridge and serve them slightly chilled.
-1 Adapted from The Ultimate Fudgy Caramel Brownies