For the Dark Chocolate Brownies

• Preheat the oven to 350 and line an 8 inch square baking pan with parchment paper.
• In a large mixing bowl, whisk the eggs, egg yolk, and sugars for 3 minutes or until silky and light in color.
• Add the melted butter and vanilla and whisk until combined.
• Use a rubber spatula to fold in the flour, cocoa powder, and salt until just combined.
• Spread brownie batter into an even layer in the prepared pan.
• Melt the peanut butter for 20-30 seconds or until it reaches a pourable consistency. Pour it over the brownie batter and use a toothpick or knife to swirl it in.
• Bake at 350 for 25-27 minutes. Let cool completely.

For the Peanut Butter Cookie Dough

• To heat treat the flour, spread it into an even layer on a parchment lined cookie sheet and bake at 350 for 10 minutes. Let cool.
• In a medium mixing bowl, melt the butter and peanut butter.
• Whisk in the sugars and vanilla.
• Fold in the heat treated flour, followed by the chocolate chips.
• Add heavy cream 1-2 TBSP at a time until it becomes the consistency of cookie dough.
• Use a mini 2 tsp cookie scoop to scoop the peanut butter cookie dough onto the cooled brownies. Place the scoops randomly all over the brownies leaving a few gaps. Sprinkle extra chocolate chips and sliced peanut butter cups into the gaps.
• Chill for 20-30 minutes to make slicing easy, then slice into 16 squares and enjoy.