Peanut Butter Goo Goo Brownies

Preheat oven to 350 degrees F. Line 8x8 pan with parchment paper, making an ‘X’ so the paper hangs over all four sides. Spray with cooking spray. This will ensure easy removal of the bars once they’ve cooled by simply lifting the paper and transferring the bars to a cutting board.

Chop Peanut Butter Goo Goo Clusters into small pieces, place in a bowl and put in the freezer.

Mix the flour and cocoa powder in a medium bowl & set aside.

Fit a stand mixer with a whisk attachment, and beat the eggs, brown sugar & vanilla on medium speed until thick and pale, 3-5 minutes. Slowly incorporate the butter.

Reduce whisk speed to low and slowly add the dry mixture, scraping down the sides of the bowl until fully combined. Stir in two-thirds of the chopped, chilled Goo Goos and pour batter into prepared pan. Sprinkle the remaining Goo Goos over the top of the brownie mix. Lightly sprinkle flaked sea salt over top.

Bake 45 minutes or until toothpick inserted in the center comes out clean. Let the brownies cool completely in the pan, then transfer to a cutting board by lifting all four sides of the paper. Cut into squares & serve. They can be eaten immediately but actually taste best after sitting in the refrigerator overnight.