Peanut butter brownies

Line an eight by eight inch pan with parchment paper and set the oven to 350.

Melt the butter in a small pot over medium to medium low heat.

Whisk the chocolate chips into the melted butter until fully melted, then pour into a big bowl to cool so the eggs do not cook.

Sift the flour and cocoa powder into a separate bowl.

Whisk in the kosher salt, which will not pass through the sifter.

Add the granulated sugar and brown sugar to the cooled chocolate butter.

Add the eggs and vanilla extract and whisk until smooth, to incorporate the eggs and dissolve the sugars.

Fold in the dry ingredients until almost no streaks remain; do not overwork the batter or activate the gluten.

Fold in the second half cup of chocolate chips, which finishes the mixing.

Pour the batter into the lined pan and smooth it to the edges.

Drop teaspoonfuls of peanut butter over the batter, spaced out, and swirl with a spatula.

Bake at 350 for 40 to 45 minutes, until the centre does not jiggle.

Lift out by the parchment, peel it off and cut.