• Heat oven to 350 degrees F. Line a 9-inch square pan with foil and spray with non-stick baking spray.

Peanut Butter Cookie Dough

• In a small bowl, add flour, baking soda, baking powder and salt and mix together. Set aside.
• In a medium-sized mixing bowl, add butter and both sugars. Cream the butter and sugars with an electric hand mixer. Add peanut butter and the egg and mix thoroughly. Add dry ingredients previously mixed together and mix together with a rubber spatula. Set aside.

Brownies

• Now in a large mixing bowl, mix the brownie batter together according to the instructions on the package if using a mix or your recipe.

Assembly

• Pour half of the brownie batter into the foil-lined pan.
• Scoop portions of the peanut butter cookie dough (not all of it, about half) on top of the brownie batter. Swirl a little with a butter knife or offset spatula. Add the rest of the brownie batter on top and using a different spatula or wipe the one you used and smooth it over so most of the peanut butter cookie dough is hidden. Scoop the rest of the cookie dough on top. Swirl again and then bake it for about 35 to 40 minutes.
• Allow the brownies to sit in the pan for about 5 to 10 minutes and then remove them by grabbing the foil and lifting the brownies and the foil out of the pan, place on a cooling rack. Allow to completely cool before cutting and serving. These brownies are best served the next day. Store in an airtight container for 5 to 6 days, if they last that long!