peanut butter cookie crusted brownies

For the peanut butter cookie base:
3 cup all-natural chunky or smooth peanut butter (not too oily though, drain some out)
1 ½ cups + 2 TB dark brown sugar (not packed)
3 eggs
2 ts baking soda
6 TB flour
1 ¼ ts sea salt

For the brownie base:
1 mix of Baked deep dark brownie mix

For the pb cookie base:
In a small bowl add the flour, baking soda and salt; and mix, set aside.
In a mixer or by hand, combine peanut butter and sugar until well combined.
Crack open eggs in a small bowl and beat.
Add egg to the cookie mixture, then add in the flour mixture, by sprinkling it over the cookie dough, not just depositing it in one large dump. Mix till combined.

Grease up a 9 X 13 inch pan; using either Pam nonstick spray or butter and flour method.
Press the peanut butter dough mixture into pan, making sure to get all the corners as well.
Place in fridge and chill, until ready to use.

For the Baked brownie mix:
Follow mixing instructions as stated on the back of the box.

When the brownie batter mix is mixed and you’re ready to bake, preheat the oven to 325 degrees. Take out the peanut butter pan from fridge, and pour the brownie mixture on top. Smooth out batter, evenly, over the top, making sure to get the corners.
Gently tap the pan to remove any air. Bake in oven for about 55-65 minutes; making sure to rotate pan a few times during baking. If you don’t want fudgy brownies, you can bake a couple minutes longer.
The brownies will be fudgy, dense, thick and a bit gooey; this is good. Look for a nice crisp/crusty top on the brownies. Inserting a cake tester in middle, will yield a few small crumbs, not complete dough.
You need to cool brownies in pan for at least 45 minutes, then transfer to fridge to help set up the brownies. I left the pan in the fridge for about an hour.
Using a sharp knife, loosen edges and slide out mixture onto wooden board. Cut into squares. Should yield about 24 squares, depending on how you cut them.