Chocolate Peanut Butter Fudge Brownies

PREHEAT oven to 350°F. Line an 8x8x2-inch baking pan with Reynolds Kitchens^® Parchment Paper with SmartGrid^®. Set pan aside.

STIR the butter, granulated sugar, brown sugar and salt together in a medium bowl until thoroughly combined. Add eggs, egg yolk and vanilla. Whisk or beat rapidly together until ingredients are mixed and become a lighter color.

ADD flour, cocoa powder, half of the chocolate chips, and half of the peanut butter chips. Stir gently until the dry ingredients are just combined, being careful not to over mix. Spread the batter in the parchment-lined pan. Sprinkle additional chocolate chips and peanut butter chips evenly over batter, if desired.

BAKE 25 to 28 minutes or until the center of the brownies is set and the edges are firm. Cool brownies in pan for 10 minutes on a wire rack. Use a knife to loosen brownies from sides of pan not covered by parchment paper. Use ends of parchment paper to lift brownies from pan and transfer to a wire rack to cool completely. Cut into 12 squares.