Peanut Butter Brookies
Dreamy Cookie Bars Bursting with Peanut Butter Bliss. A luscious blend of fudgy brownie and creamy peanut butter cookie bars that bake up in under an hour.
Ingredients
- 1/2 cup unsalted butter cut into cubes
- 4 oz semisweet chocolate chips (Ghirardelli recommended)
- 3/4 cup granulated sugar
- 2 tablespoons light brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour spooned and leveled
- 2 tablespoons unsweetened cocoa powder (Dutch-processed if available)
- 1/4 tsp fine sea salt
- 1/2 cup creamy peanut butter (no-stir natural variety recommended)
- 1/4 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 large egg room temperature
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- pinch fine sea salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper, leaving overhang. Lightly spray with nonstick cooking oil.
- Combine butter and chocolate chips in a microwave-safe bowl. Microwave in bursts until smooth. Alternatively, use a double boiler to melt.
- Add sugars to the melted mix, whisk until glossy. Beat in eggs and vanilla. Fold in dry ingredients.
- Pour brownie batter into prepared pan, smoothing the top.
- Beat peanut butter and softened butter. Add sugars, then egg and vanilla. Stir in flour, baking powder, and salt.
- Drop spoonfuls of peanut butter dough over brownie layer. Use a knife to swirl the batters into a marbled pattern.
- Bake for 25-28 minutes. Let cool for 30 minutes before slicing into squares.
Notes
For an extra fudgy center, remove from oven with slightly moist crumbs on a toothpick. Ensure peanut butter is well mixed to avoid dry pockets.
Nutrition
Calories: 210kcal
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