Peanut Butter Brookies
Brookies are basically the new black. It seems the online world has finally taken note of the decadent, evil genius of piling brownie batter on top of cookie dough and baking it into its own kind of amazing dessert that isn’t quite a cookie but not quite brownie. And it’s about time!
Today’s bookie du jour: peanut butter.
Yep. Peanut butter cookie dough, fudgy brownie batter… it’s heavenly.
But wait– it gets better! (Yes, better!) This recipe is actually from a book entirely devoted to dessert mash-up, 2-in-1 recipes!! How fun is that?!
I have been so excited to tell you guys about this book. It was written by my very dear friend, Dorothy (who blogs at Crazy for Crust). Dorothy has been posting inventive and delicious desserts on her blog for years, and I cannot think of a better book topic for her to have authored.
And she did such a fabulous job. This cookbook has a photo for every recipe (which I love), and each and every recipe holds a tasty surprise! Some of the ones on my must-make list are Chocolate Chip Cookie Toffee Bark, Chocolate Chip Cookie Pie (I may have an obsession with Chocolate Chip Cookies), Turtle Pudding Pie, and Cookies and Cream Magic Bar Pie. And Pecan Pie Cinnamon Rolls.
And that’s just to name a few!
I had such a hard time picking a recipe for this blog post, because I really want to make them all! But I tried to pick a recipe that I thought you guys would enjoy the very most, and I think these Peanut Butter Brookies were a total win. You can see how incredibly fudgy they are in the middle, with a crackly brownie top (*swoon*), and a perfect peanut butter cookie on the bottom.
I hope you love them as much as I did! And be sure to pick up a copy of Dessert Mashups, by Dorothy Kern.
Peanut Butter Cookie Crust
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 ounces unsweetened baking chocolate, coarsely chopped
- 2 ounces semi-sweet baking chocolate, coarsely chopped
- 3/4 cup butter
- 1 3/4 cups sugar
- 3 larges eggs
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
Preheat oven to 350ºF. Line a 9x13 or 9x9* baking dish with parchment paper or spray with non-stick cooking spray.
For the cookie crust:
Stir together the peanut butter, granulated sugar, brown sugar, and egg together in a large bowl. Press into the bottom of the prepared pan (it may help to spray your hands with cooking spray and press with your hands instead of a spatula).
For the brownies:
Melt the two baking chocolates and butter together in large microwave-safe bowl. Microwave in 30-second increments, stirring between each, until smooth and melted. Stir in the sugar. Mix in the eggs one at a time. Add the vanilla.
Carefully stir in the flour. Pour the batter into the pan over the cookie dough and spread to the edges.
Bake until the top is no longer glossy and slightly cracked around the edges. For a 9x13 dish: 32-38 minutes. For a 9x9 dish: 45-55 minutes.
cool completely before cutting and serving. Store in an airtight container for up to 5 days.
*Dorothy's recipe is baked in a 9x13 pan. When I was making these, my 9x13 pans were all otherwise occupied, so I used a 9x9. I thought they turned out great thick (look at that fudgy center)! It does add a significant amount of additional bake time though, just something to be aware of.
**I also added a handful of chocolate chips to my brownie batter. Just because. Totally optional.