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Meanwhile, make the brownie batter. In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble hard enough that you can’t stir down the bubbles, cook for two minutes.
TIP: If you have an instant read digital thermometer, check the temperature. You want the butter and sugar mixture to reach between between 230-235 degrees Fahrenheit, which will help get the shiny crackly top on the brownies.
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Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted; the mixture will be grainy. Let cool for 10 minutes.
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Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.
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In a bowl, sift together the cocoa powder, flour and salt. Add the dry ingredients to the batter and mix just until no dry streaks remain. The batter will be thick but spreadable.
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Gently spread the brownie batter over the hot peanut butter cookie layer. Add small dollops of peanut butter on top of the brownie batter and use a toothpick to create swirls in the brownies.
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Bake on the center oven rack for exactly 30 minutes. The brownies will be crackled on top and slightly puffed.
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Cool the brownies completely before cutting into squares, at least 4-5 hours, or overnight. It’s normal for the center of the brownies to settle and sink down as they cool. Because they do take a while to cool and fully set, I like to bake them in the evening, cool for several hours, then cover with plastic wrap to finish cooling overnight before cutting them the next day.
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Lift the cooled brownies out of the pan by the parchment paper onto a cutting board to cut them into servings. Use a damp cloth to wipe your knife clean in between cuts for neat, clean edges on your brownies.
