Peanut Butter Cookie Brownies Recipe
Peanut Butter Cookie Brownies combine rich, fudgy chocolate with a thick peanut butter layer. Topped with Reese’s candies, this recipe turns two favorite treats into one indulgent, shareable dessert.
Servings: 12 -16 large bars
Calories: 600kcal
Equipment
Ingredients
Brownie Batter
- 3/4 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 cup sugar
- 8 Tbsp (1 stick) butter room temperature
- 2 large eggs
- 1/2 tsp baking powder
- 1/4 tsp espresso powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips
Peanut Butter Batter
- 3/4 cup flour
- 1 cup sugar
- 1 cup peanut butter
- 8 Tbsp (1 stick) butter room temperature
- 2 eggs
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 cup Reese's peanut butter chips
Garnish
- 1/2 cup Reese's eggs or Reese's Pieces
- 1/2 cup chocolate chips
- 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13″ pan with aluminum foil and spray lightly with baking Pam.
- Begin by making the brownie batter. In a small saucepan over low heat, add the butter. Once the butter has melted, add the sugar. Heat until the mixture becomes glossy, but don’t let it bubble. Remove from heat and set aside.
- In the bowl of a stand mixer, combine the cocoa powder, baking powder, espresso powder, salt, and vanilla. Gradually beat in one egg at a time. When the butter mixture has cooled (give it about 5–7 minutes or so), slowly add it to the cocoa-egg mixture. Beat just until combined.
- With the mixing speed on low, gradually add the flour. When the mixture is warm but not hot (you don’t want to melt the chocolate chips), remove the bowl from the stand and fold in the chocolate chips. Set aside.
- In the bowl of a stand mixer, cream the butter, peanut butter, and sugar for 2–3 minutes. Add the vanilla, salt, and baking powder. Gradually beat in one egg at a time. With the mixing speed on low, add the flour and mix until just combined. Remove the bowl from the stand and fold in the peanut butter chips.
- Pour the peanut butter batter into the prepared pan. Spread evenly to coat the bottom. Then pour the brownie batter on top, spreading to completely cover the peanut butter layer. Sprinkle with chocolate chips and Reese’s candies.
- Place in the oven and bake for 35–40 minutes, or until the bars are set (they should be crusty on the edges and set in the middle—if you gently shake the pan, they should not wiggle). Remove from the oven and allow to cool in the pan on top of a wire rack for 45 minutes. Using the foil edges, remove the bars from the pan and allow to sit for 15 more minutes before cutting.
Notes
-Espresso powder is available at King Arthur Flour, Williams-Sonoma, or Sur La Table.
To STORE leftovers of these Peanut Butter Brookies, let them cool completely before transferring them to an airtight container. They’ll stay fresh at room temperature for up to 4 days. If you’d like to keep them longer, store them in the refrigerator for up to a week.
To FREEZE, wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll freeze well for up to 2 months. When you’re ready to enjoy, thaw at room temperature or warm in the microwave for about 10–15 seconds if you prefer them gooey and soft again.
Nutrition
Calories: 600kcal | Carbohydrates: 68g | Protein: 10g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 474mg | Potassium: 285mg | Fiber: 3g | Sugar: 49g | Vitamin A: 559IU | Vitamin C: 0.02mg | Calcium: 65mg | Iron: 2mg
