Peanut Butter Brookies Recipe


Chocolate brownies and peanut butter cookies. One baked treat with brownie batter and peanut butter cookie dough layers.



– 1 box Ghirardelli dark chocolate brownie mix – ½ cup unsalted butter melted – ½ cup granulated sugar – ½ cup packed brown sugar – ½ cup creamy peanut butter – 1 large egg at room temperature – 1 large egg yolk – 2 teaspoons pure vanilla extract – 1 cup all-purpose flour – 1 teaspoon baking powder – ½ teaspoon salt – ¾ cup dark chocolate chip


Oven to 325'F. Prepare a 9x9-inch baking pan with parchment paper and cooking spray. Set aside.


Step 1

Eggs, oil, and water instructions are on the brownie mix box. Mix well and reserve.For peanut butter dough, mix melted butter, granulated sugar, and packed brown sugar in a large bowl.


Step 2

Whisk creamy peanut butter into sugar mixture for 30–45 seconds until smooth.After each addition, whisk egg and yolk 30 seconds. The highlight matters.


Step 3

Add pure vanilla and mix.Stir in all-purpose flour, baking powder, and salt with a rubber spatula. Mix without overmixing.Dark chocolate-chip peanut butter cookie dough.


Step 4

Two spoons alternately add brownie batter and peanut butter cookie dough to a baking pan to marble brookies. Remember, smaller dollops look better!


Step 5

Bake for 50–55 minutes in preheated oven. A toothpick in the center at 45 minutes indicates doneness. Keep some moist crumbs.


Step 6

Slice and serve peanut butter brookies after they cool in the pan.We melted a few tablespoons of peanut butter and poured them on top after the brookies came out!


Step 7

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