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Peanut Butter Brookies
4.3 from 108 votes

Peanut Butter Brookies

Peanut Butter Brookies combine a dense peanut butter cookie crust with a rich, chocolate brownie layer baked on top. The peanut butter crust has a smooth, firm texture that provides a nutty base, while the brownies are fudgy and slightly chewy with a crackled top. This dessert blends nutty and chocolaty flavors with contrasting textures in a single pan, ideal for sharing.

Prep Time
10 mins
Cook Time
32 mins
Cooling Time
1 hr
Total Time
1 hr 42 mins
Servings: 20 servings
Calories: 317 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Peanut Butter Cookie Crust
  2. 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.
  3. Stir together the peanut butter, sugars, and egg in a large bowl.
  4. 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.
  5. Brownies
  6. 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.
  7. Whisk in the sugar, eggs, and vanilla.
  8. Carefully stir in the flour and salt, don’t overmix.
  9. Evenly pour batter over peanut butter layer, lightly spreading it with a spatula.
  10. Bake for about 32 to 38 minutes, until the top is no longer glossy and is slightly cracked around the edges.
  11. 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

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%)

Nutrition Facts

Serving: 20 servings

Amount Per Serving

Calories 317

% 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.