Peanut Butter Swirl Oat Brownies with Peanuts

Steps

1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment.
2. Roughly chop the dry-roasted peanuts and set them aside.
3. Melt the butter in a small saucepan over low heat, take it off the heat, and stir in the chocolate chips until smooth; cool 5 minutes.
4. In a large bowl, whisk the granulated sugar, brown sugar, eggs and vanilla until glossy, about 1 minute, then whisk in the chocolate-butter mixture.
5. In a separate bowl, stir together the unsweetened cocoa powder, flour, oats, salt and baking powder, then fold this dry mix into the chocolate batter until no streaks remain.
6. Fold half of the chopped dry-roasted peanuts into the batter and spread it evenly in the pan.
7. Warm the peanut butter for 15 seconds so it is pourable, drop spoonfuls of the peanut butter over the batter, and drag a knife through to swirl.
8. Scatter the remaining half of the chopped dry-roasted peanuts over the top and press lightly.
9. Bake 26–30 minutes, until the edges are set and a toothpick in the center comes out clean or with a few moist crumbs (not wet batter).
10. Cool in the pan on a rack for at least 1 hour, then lift out and cut into 12 bars.