1-Preheat the oven: Preheat the oven to 350°F (175°C).

2-In a 10 12-inch oven-safe skillet, melt the butter over medium heat and continue cooking for 2-3 minutes, stirring until it turns a light golden brown and smells nutty. Remove from heat.

3-Mix the browned butter with the 1/2 cup peanut butter, granulated sugar, brown sugar, and vanilla. Let the mixture cool for 10-15 minutes so the eggs won’t scramble.

4-Whisk the eggs for about 2 minutes until they’re foamy and slightly increased in volume. Stir the whisked eggs into the cooled butter-peanut butter mixture.

5-Add the flour and baking powder, mixing just until combined. Fold in the 1 cup chocolate chips.

6-Swirl the remaining 1/4 cup peanut butter through the batter, creating ribbons. Press the chocolate chunks or extra chips into the batter.

7-Bake in the preheated oven for 20-25 minutes until the edges set and the center is still a bit gooey remember, they firm up as they cool. This step ensures that crinkly top you’ll love. Cooling the butter-sugar mixture before adding eggs keeps the texture tender, while whisking the eggs adds air for that signature look.

8-Once baked, let it cool slightly before serving. You’ll pull this bubbling skillet from the oven and just know it’s going to be amazing oozing chocolate swirls and that perfect crackly top. Store leftovers covered at room temperature for up to 4 days, or refrigerate for longer; re-heat gently if you want it warm again.