Preheat the oven to 325*F. Lightly spray an 8x8 baking dish and line with parchment paper.
In a medium bowl, add the sugar, flour, cocoa powder, Ascent Brownie Batter Whey Protein, powdered sugar, and sea salt. Whisk to combine.
In a large bowl, whisk together the eggs, vegetable oil, water and vanilla.
Pour the dry ingredients over the wet and stir until just combined.
Fold in the chocolate chunks.
Pour the batter into the prepared pan and use an offset spatula to smooth over the top. Dallop the peanut butter in varying areas of the pan and use a knife to gently create swirls of the peanut butter throughout the brownie batter.
Bake for 40-48 minutes, or until a cake tester inserted in the center comes out with only a few residual crumbs, but is not wet.
Cool completely before slicing and store in an airtight container at room temperature for up to 3 days.
