Instructions

• Preheat the oven to 180°C (350°F). Spray an 8×8-inch baking pan with cooking oil spray, wipe off any excess with a paper towel, and set the pan aside.
• In a large bowl, whisk together 3/4 cup plain flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon instant coffee powder, and a pinch of salt until evenly combined.
• In a separate medium bowl, whisk the 1/2 cup reduced fat/light butter (or oil), 1 cup light brown sugar, 1/2 cup natural sweetener (or sugar of choice), and 3/4 teaspoon vanilla extract until smooth.
• Add the 2 eggs to the wet mixture and whisk until the mixture is light and slightly creamy.
• Pour the wet mixture into the dry ingredients and stir with a spoon or spatula until just combined. Do not overmix.
• In a clean bowl, combine 3/4 cup natural peanut butter, 1/2 cup powdered sweetener/sugar of choice, 2 tablespoons maple syrup, 1/3 cup unsweetened almond milk, and a pinch of salt (add the pinch of salt if your peanut butter is natural). Whisk until smooth and creamy.
• Spread half of the brownie batter evenly into the prepared 8×8 pan, smoothing the top with a spatula.
• Spoon the peanut butter filling over the first layer of brownie batter and spread it evenly to the edges.
• Carefully spoon the remaining brownie batter over the peanut butter layer and smooth the top. It is okay if some peanut butter swirls into the brownie layer.
• Bake in the preheated oven for 25–30 minutes, until the top is set to the touch. Insert a toothpick into the center — it should come out with a few moist crumbs (a little dirty) for a fudgy texture.
• Remove the pan from the oven, immediately sprinkle the 1/4 cup dark/semi-sweet chocolate chips and 1/4 cup Reese’s chips evenly over the hot brownies, and allow them to sit until the chips begin to melt slightly.
• Let the brownies cool completely in the pan on a wire rack. Once cool and set, cut into 16 bars.