Peanut Butter-Fudge Brownies

Preheat oven to 350°F (175°C). Lightly oil or butter a 9-inch square baking pan, or use a non-stick pan.

Cream together the softened butter and peanut butter in a large mixing bowl until well combined and smooth.

Beat in the packed light brown sugar until the mixture is light and fluffy, about 2 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the unsweetened cocoa powder, unbleached white flour, and salt (if using unsalted peanut butter).

Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

Fold in the semisweet chocolate chips and minced peanuts until evenly distributed throughout the batter.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 25–30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.

Remove from the oven and allow the brownies to cool in the pan for 15–20 minutes before cutting into squares and serving.