Ultimate Peanut Butter Brookies: A Fudgy Brownie and Soft Cookie Mashup
Prepare to elevate your dessert game with these incredible Peanut Butter Brookies! A true marriage of two beloved classics, this recipe masterfully combines the chewy, nutty goodness of a perfect peanut butter cookie with the rich, fudgy delight of a homemade brownie. The result is a bar cookie that’s nothing short of spectacular, offering a harmonious blend of textures and flavors that will have everyone asking for more. Forget choosing between a cookie and a brownie; with this recipe, you get the best of both worlds in every single bite. These aren’t just any brookies; they are a delightful tribute to a reader’s original idea, perfected into a decadent bar form.
The Inspiration: A Legacy of Peanut Butter and Chocolate
Years ago, a wonderful reader named Stef introduced me to her brilliant creation: Canarsie Cookies Peanut Butter Brookies. These innovative treats, baked in muffin pans, were a delightful fusion of half peanut butter cookie and half brownie. While the concept of “brookies” has since soared in popularity, often featuring a chocolate chip cookie and brownie combination, Stef’s original peanut butter rendition always held a special place. My goal with this recipe was to honor her vision while evolving it into a more expansive, shareable bar cookie format, truly emphasizing the iconic pairing of chocolate and peanut butter. We’re taking that beloved muffin-pan magic and transforming it into irresistible dessert bars, perfect for sharing (or not!). This adaptation ensures every slice delivers that rich, satisfying experience, making it an ideal treat for gatherings, potlucks, or simply an indulgent afternoon snack.
Crafting the Perfect Balance: Soft Cookie Dough and Fudgy Brownies
Achieving the ideal texture for both layers in a single baked good is an art form. After countless experiments with various formulas for both the peanut butter cookie dough and the rich brownie batter, we finally landed on this winning combination. The secret lies in a carefully calibrated peanut butter dough that remains incredibly soft and tender, resisting the urge to overbake and become dry. Complementing this is a brownie batter designed to yield an intensely fudgy, melt-in-your-mouth texture that chocolate lovers dream of. The synergy between these two distinct layers is what makes these Peanut Butter Brookies truly exceptional.
While the recipe might appear extensive at first glance, don’t be intimidated! Many ingredients are used in both layers, streamlining the process more than you might expect. The beauty of this recipe is its straightforward preparation. You’ll begin by mixing the peanut butter cookie dough in one bowl, quickly assembling its rich components. Then, the brownie batter comes together with surprising ease, all stirred in a single saucepan, minimizing cleanup and maximizing efficiency. This dual-component approach ensures each part is perfected before being united in the pan, guaranteeing a delightful texture in every bite. The contrasting textures of the soft cookie and dense brownie are what make these bars so utterly addictive.
Choosing Your Pan Size and Layering Techniques
Versatility is key for home bakers, and this recipe delivers. Whether you prefer a thicker, more substantial bar or a slightly thinner, easier-to-handle slice, this Peanut Butter Brookies recipe adapts beautifully to both an 8-inch square pan or a larger 9×13 inch pan. The full 9×13 inch version, designed to yield a generous batch perfect for parties or larger families, is detailed in the recipe card below. However, for smaller households or a more modest treat, the recipe can be easily halved and baked in an 8-inch square pan, with minor adjustments to baking time and temperature for optimal results.
The layering process itself is a creative and enjoyable step, allowing you to customize the visual appeal of your brookies. You have several options for arranging the peanut butter dough and brownie batter:
- Classic Bottom Layer: Spread the peanut butter dough evenly across the bottom of the pan, then dollop and gently spread the brownie batter over the top. This provides a clear base layer of peanut butter goodness.
- Brownie Base: Opt to spread the rich brownie batter on the bottom, then drop generous splotches of the peanut butter cookie dough over it. This creates a striking visual contrast with the darker brownie foundation.
- Interspersed Layers (Our Preferred Method): For a more integrated and visually dynamic result, I personally enjoy dividing the peanut butter dough casually between the bottom and top layers. This involves spreading about half the peanut butter dough on the bottom, then adding the brownie batter, and finally, dotting the remaining peanut butter dough over the brownie. This method ensures that delightful peanut butter flavor is present throughout, creating a lovely marbled effect that’s as appealing to the eye as it is to the palate. The pockets of golden peanut butter dough nestled within the dark, fudgy brownie are simply irresistible.
No matter which layering technique you choose, the outcome is guaranteed to be delicious. The key is to distribute the layers somewhat evenly, ensuring that each bite contains a delightful combination of both the soft cookie and the rich brownie. Don’t worry about perfection; the rustic charm of homemade brookies is part of their appeal!
Tips for Baking and Serving the Best Peanut Butter Brookies
To ensure your Peanut Butter Brookies turn out perfectly every time, here are a few extra tips beyond the detailed instructions:
- Don’t Overbake: This is crucial for fudgy brownies and soft cookies. Keep a close eye on them. The toothpick test should show moist crumbs, not wet batter, and the cookie dough should be just lightly browned. An instant-read thermometer is your best friend here, aiming for around 200°F (93°C) in the center.
- Cooling is Non-Negotiable: While tempting to dive in immediately, proper cooling is essential for the brookies to set and achieve their optimal texture. Allowing them to cool completely, and even chilling them, helps the fudgy brownie firm up and makes for cleaner slices. Speed up the process by transferring the pan to the freezer or refrigerator once it’s no longer hot to the touch.
- Ingredient Quality: Use good quality unsalted butter and a reliable smooth peanut butter. Dutch process cocoa powder is recommended for the brownie layer as it provides a darker color and a less acidic, more mellow chocolate flavor, contributing to that desired fudgy texture.
- Cold Eggs for Brownies: The recipe specifically calls for cold eggs for the brownie batter. This helps to create a chewier texture and contributes to the crackly top that is so characteristic of perfect brownies.
- Chocolate Chips and Peanut Butter Chips: Don’t skip the extra chips! Sprinkling chocolate chips and additional peanut butter chips over the top before baking not only adds visual appeal but also enhances the flavor and texture, creating delightful pockets of melted goodness.
- Storage: Once completely cooled, store your Peanut Butter Brookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze beautifully for up to 3 months; just thaw at room temperature before serving.
These Peanut Butter Brookies are more than just a dessert; they’re a celebration of flavor, texture, and the joy of baking. They’re fantastic on their own, but also pair wonderfully with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a tall glass of milk. Get ready to impress your family and friends with this irresistible treat!
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Recipe
Peanut Butter Brookies
Anna
Pin Recipe
Ingredients
Cookie Dough
- ½ cup unsalted butter, softened (114 grams)
- ½ cup smooth peanut butter (130 grams)
- ¾ cup light brown sugar, tightly packed (160 grams)
- ¼ cup white granulated sugar (50 grams)
- 1 large egg
- 1 large egg yolk (save the white for the brownies)
- ½ tablespoon milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups all purpose flour (175 grams)
- ½ cup peanut butter chips
Brownie Layer
- ½ cup unsalted butter (114 grams)
- ¼ cup neutral oil like sunflower, grapeseed or vegetable (44 grams)
- 1 ½ cup plus 2 tablespoons granulated sugar (325 grams)
- ⅔ cup unsweetened cocoa powder (Dutch process) (70 grams)
- 2 large eggs, cold from the refrigerator
- 1 large egg white, cold (the one you saved from above)
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ⅜ teaspoon salt
- 1 cup all purpose flour (130 grams)
- ½ cup chocolate chips, or more if you like
Instructions
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Preheat oven to 350 degrees F (175°C).
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Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
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Prepare Cookie Dough: In a large bowl, using an electric mixer, cream together the softened unsalted butter, smooth peanut butter, light brown sugar, and white granulated sugar until the mixture is light and fluffy. Beat in the large egg, egg yolk, milk, and vanilla extract until well combined and smooth. Stir in the baking soda and salt until they disappear. Gradually add the all-purpose flour, mixing on low speed or by hand just until combined. If using, fold in the peanut butter chips. Set the dough aside.
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Prepare Brownie Batter: Melt the ½ cup unsalted butter in a 3-quart saucepan over medium heat. Once melted, remove the pan from the heat and stir in the neutral oil and granulated sugar. Return the pan to low heat for about 30 seconds, stirring constantly, just until the sugar starts to melt slightly. Remove from heat again. Add the unsweetened cocoa powder and stir vigorously until it is fully blended into a smooth, dark paste. Allow the mixture to cool slightly for about 5 to 7 minutes before proceeding, to prevent cooking the eggs.
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In a small bowl, crack the 2 cold eggs and 1 cold egg white (the one saved from the cookie dough) and mix them lightly with a fork. Gradually add this egg mixture to the warm chocolate mixture in the saucepan, beating continuously with a rubber scraper or whisk until the batter is smooth, thick, and shiny. Stir in the vanilla extract.
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In a separate small bowl, whisk together the 1 cup all-purpose flour, baking powder, and salt. Add this dry mixture to the chocolate batter. Beat by hand with a heavy-duty scraper or spoon until just combined and no streaks of flour remain. Do not overmix. The brownie batter should be dark, glossy, and thick.
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Assemble the Brookies: Spoon about half of the prepared peanut butter cookie dough in dollops over the bottom of the parchment-lined pan. Gently press down lightly with your fingers or the back of a spoon to create a somewhat even layer. It’s okay if it doesn’t cover the entire pan bottom perfectly.
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Carefully spread the brownie batter over the peanut butter dough layer, doing your best to cover it evenly. Sprinkle half of the chocolate chips (or more, if desired) over the brownie batter.
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Drop spoonfuls of the remaining peanut butter dough over the brownie batter. Gently spread and flatten these dollops with your fingers, trying to cover as much of the brownie batter as possible without overly mixing the layers. The cookie dough should be soft enough to spoon and stretch slightly. Sprinkle the remaining peanut butter chips and chocolate chips over the top for extra flavor and a beautiful finish.
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Bake: For the 9×13 inch pan version, bake in the preheated oven at 350 degrees F (175°C) for 27-32 minutes. The brookies are done when a toothpick inserted into the center comes out with moist crumbs attached (not wet batter) and the cookie dough is lightly golden brown. If using an instant-read thermometer, the center temperature should register around 200°F (93°C).
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Cool and Serve: These brookies require significant cooling time to set properly and achieve their fudgy texture. Let them cool at room temperature in the pan until the pan is no longer hot to the touch (about 1-2 hours). For faster cooling and easier slicing, transfer the pan to a freezer or refrigerator for at least 1-2 hours or until completely cold. Once cold, lift the brookies out of the pan using the parchment paper overhang and slice into bars. If desired, drizzle with melted chocolate or a peanut butter glaze before serving for an extra touch of indulgence.
Half Batch 8-Inch Square Pan Version
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For a half batch, halve all the ingredients listed above. Prepare and assemble the layers in an 8-inch square pan, lined with parchment paper. Instead of baking at 350 degrees F, reduce the oven temperature to 325F (160°C). Bake for approximately 35-40 minutes, or until the brookies’ center reaches about 200 degrees F (93°C) on an instant-read thermometer and a toothpick inserted comes out with moist crumbs. Follow cooling instructions as above.
There’s something uniquely satisfying about combining two perfect desserts into one ultimate treat. These Peanut Butter Brookies truly deliver on that promise. With their irresistible layers of soft, chewy peanut butter cookie and rich, fudgy brownie, they offer a delightful experience for any palate. Whether you’re a long-time fan of the peanut butter and chocolate pairing or simply looking for a crowd-pleasing dessert bar, this recipe is sure to become a cherished favorite. So, preheat your oven, gather your ingredients, and get ready to bake a batch of these extraordinary brookies – they’re worth every minute of anticipation!