- Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking dish with butter or cooking spray, or line it with parchment paper for easy removal of the brownies later.
- In a medium saucepan over medium heat, melt the unsalted butter. Once melted, remove the saucepan from the heat and stir in the granulated sugar. Mix well until the sugar is fully incorporated into the butter, creating a smooth base for your brownie batter.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, mixing until fully combined. The egg mixture will add richness to the brownies and help create their fudgy texture.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter to keep the brownies from becoming too dense. The batter should be thick and glossy.
- Pour the brownie batter into the prepared baking dish, spreading it evenly with a spatula to cover the bottom of the dish. The layer of batter should be smooth and even, creating the base for the peanut butter layer.
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