Peanut Butter Brookies
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
32 mins
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Cooling Time
1 hr
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Total Time
1 hr 42 mins
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Servings
20 servings
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Calories
317 kcal
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Course
Baked Goods
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Cuisine
American
Peanut Butter Brookies
Description
The base is made by mixing peanut butter, granulated and brown sugars, and egg to form a spreadable cookie dough. Pressing it evenly into a pan creates a thin, flavorful layer. The brownie batter is prepared by melting unsweetened and semi-sweet chocolates with butter, then combining with sugar, eggs, vanilla, flour, and salt to produce a thick, fudgy batter.
Pouring the brownie batter over the peanut butter crust and baking results in two well-defined layers. The brookies bake at 350°F for about 32-38 minutes until the top loses gloss and cracks lightly, indicating doneness without overbaking.
This dessert is served in bars and offers both the aromatic richness of peanut butter and the dense intensity of chocolate brownies. It freezes and reheats well, making it convenient for make-ahead treats. The choice of smooth and stable peanut butter is important for texture consistency.
Ingredients
Peanut Butter Cookie Crust
- 1 cup peanut butter use something like Skippy or Jif for best results, not an oily ‘natural’ peanut butter that separates, creamy
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg large
Brownies
- 2 ounces unsweetened baking chocolate coarsely chopped
- 2 ounces semi-sweet baking chocolate coarsely chopped
- ¾ cup butter 1 1/2 sticks, unsalted
- 1 ¾ cups granulated sugar
- 3 egg large
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt or to taste
Instructions
- Peanut Butter Cookie Crust
- Preheat oven to 350F. Spray a 9×13-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
- Stir together the peanut butter, sugars, and egg in a large bowl.
- Press the dough into the bottom of the prepared pan. The dough layer will be thin. It helps to spay your hands with cooking spray if using your hands, or use a spatula and take your time to spread it out; set aside.
- Brownies
- Melt the two chocolates (I used 4 ounces of Trader Joe’s 72% Pound Plus bar instead of two types of chocolate) and butter together in a large, microwave-safe bowl on high in 30-second increments, stirring between each, until the mixture is smooth.
- Whisk in the sugar, eggs, and vanilla.
- Carefully stir in the flour and salt, don’t overmix.
- Evenly pour batter over peanut butter layer, lightly spreading it with a spatula.
- Bake for about 32 to 38 minutes, until the top is no longer glossy and is slightly cracked around the edges.
- Cool completely in pan before slicing and serving. Store in an airtight container for up to 5 days.
Notes
- Use creamy, stable peanut butter (like Skippy or Jif) that doesn't separate for a better cookie crust texture.
- Spray your hands with cooking spray if pressing the peanut butter dough by hand to avoid sticking.
- Bake brookies until the top is no longer glossy and slightly cracked to ensure proper doneness.
- Allow brookies to cool before slicing for cleaner bars.
- This recipe is from Dessert Mash-Ups and is reprinted with permission.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 317kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 56mg | 19% |
| Sodium | 132mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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