Preheat oven to 350°F
Line an 8" square baking tin with parchment. Set aside
In a medium bowl, measure out your peanut butter and powdered sugar. Use a hand mixer and mix until well combined.
Scoop peanut butter onto wax or parchment paper. Either use another piece or fold over onto itself, press into roughly an 8 inch square. Set aside.
In a medium bowl, measure out flour and salt, whisk together.
In a larger bowl add granulated sugar, brown sugar, vanilla, melted butter and oil. Whisk together.
Add eggs, one at time, incorporating the egg completely before adding the second.
Add cocoa powder to your wet ingredients and combine.
Add your dry ingredients to your flour and mix until just combined.
Pour half of your brownie batter into the prepared pan, using an offset spatula to make sure it reaches the corners and is in even layer.
Transfer your peanut butter layer onto the layer of brownie batter. If it sticks at all, it should peel off easily if you start peeling it off with an offset spatula or bench scraper. Use the offset spatula to spread it out more if necessary.
Pour the remaining brownie butter over the peanut butter layer, covering it completely.
Add your chopped or broken up peanut butter cups to the top of the brownies.
Bake your brownies on the center rack of your oven for 25-30 min. Mine took about 28 minutes for the center to be just set. The edges of the brownie will be beginning to pull away from the pan.
Let brownies cool completely before cutting into them. Store in an airtight container. Enjoy!
