• Preheat oven to 350 degrees F, line a 9x9” baking dish with parchment paper and lightly grease, set aside.

Make the Brownie Batter

• Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
• Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
• In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
• Add sugar and beat for an additional 1 minute, until sugar is dissolved, and mixture is thick.
• Stir in the melted chocolate/butter mixture and vanilla on low speed until the batter is smooth.
• Add dry ingredients, mix on low speed until just incorporated and there are no lumps.

Assemble

• Evenly spread ⅔ of the batter into the prepared pan.
• Then, add a layer of 12 peanut butter cups (see photos)
• Gently spread the remaining batter over the peanut butter cups.
• Chop 4-6 peanut butter cups for into large pieces
• Gently press into the top of the brownies.

Bake & Cool

• Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
• Remove from oven, and immediately sprinkle the top of the brownies with flaky sea salt.
• Place the brownie pan on a wire cooling rack to cool completely.
• Cut into squares and serve.