Peanut Butter Brookies

A soft and chewy peanut butter cookie base with a rich fudgy brownie top, what could be better.

This is a special recipe for me to post not only because it involves peanut butter and chocolate, but because I got the recipe from one of my BFF’s cookbooks, Dessert Mash-Ups.

Peanut Butter Brookies - A soft and chewy peanut butter COOKIE base with fudgy BROWNIES on top!! For peanut butter + chocolate lovers, this EASY no-mixer recipe is the best of both worlds!!

The recipe comes from Dorothy who blogs at Crazy for Crust. Not only is she an amazing baker but she’s one of my best friends. We started as online friends but have become real life friends. With this online job I have, real life and online life blur together and friends like Dorothy are cherished.

We’ve met up in San Diego, Santa Monica, San Francisco, and took a crazy whirlwind trip to Nashville where we flew from California to Nashville (and back!) in 26 hours total. We ran a half marathon together over Labor Day weekend at Disneyland and brought our daughters. Our daughters are about the same age and get along fabulously. Dorothy and I share a passion for laughing over cocktails, cheeseboards, and desserts. So it was about time I made something from her cookbook and the brookies are a winner.

Peanut Butter Brookies - A soft and chewy peanut butter COOKIE base with fudgy BROWNIES on top!! For peanut butter + chocolate lovers, this EASY no-mixer recipe is the best of both worlds!!

Dorothy wrote in her book that she uses her favorite peanut butter cookie base (mine too) and her favorite brownie recipe on top. I love it when brownies have a thin, crackly top and stay fudgy underneath and these are perfect.

Soft, chewy, and wonderful with peanut butter and chocolate married together in every bite. The recipe is easy, not fussy, all you need is two bowls, and you don’t even need to use a mixer, perfect.

Peanut Butter Brookies - A soft and chewy peanut butter COOKIE base with fudgy BROWNIES on top!! For peanut butter + chocolate lovers, this EASY no-mixer recipe is the best of both worlds!!

Print Recipe

Peanut Butter Brookies

A soft and chewy peanut butter cookie base with a rich fudgy brownie recipe on top. The brownies have a thin, crackly top and stay fudgy underneath. The brookies are soft, chewy, and wonderful with peanut butter and chocolate married together in every bite. The recipe is easy, not fussy, all you need is two bowls, and you don't even need to use a mixer.

Yield: one 9x13-inch pan

Prep Time: 10 minutes

Cook Time: about 32 to 38 minutes

Total Time: about 1 hour, for cooling

Ingredients:

Peanut Butter Cookie Crust

  • 1 cup creamy peanut butter (use something like Skippy or Jif for best results, not an oily 'natural' peanut butter that separates)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg

Brownies

  • 2 ounces unsweetened baking chocolate, coarsely chopped
  • 2 ounces semi-sweet baking chocolate, coarsely chopped
  • 3/4 cup unsalted butter ( 1 1/2 sticks)
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste

Directions:

  1. Peanut Butter Cookie Crust - Preheat oven to 350F. Spray a 9x13-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
  2. Stir together the peanut butter, sugars, and egg in a large bowl.
  3. 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.
  4. Brownies - 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.
  5. Whisk in the sugar, eggs, and vanilla.
  6. Carefully stir in the flour and salt, don't overmix.
  7. Evenly pour batter over peanut butter layer, lightly spreading it with a spatula.
  8. Bake for about 32 to 38 minutes, until the top is no longer glossy and is slightly cracked around the edges. Cool completely in pan before slicing and serving. Store in an airtight container for up to 5 days.

Recipe from Dessert Mash-Ups, reprinted with permission

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12 comments

  1. A brownie on top of a peanut butter cookie sounds (and looks) like a square of heaven. I love the idea of mixing up desserts–more variety in every bite that way!

  2. This sounds amaaaaazing. I like to see that I’m not the only one to spray my hands with cooking spray to spread batter or dough in a pan. :)

  3. Hey girl- this is my kind of dessert! Yummy!

  4. well these sound divine! pb cookies are my fave but you definitely took them up several notches. yummers!

  5. oh my gosh I love you Averie! Thank you SO much for being such an amazing friend and person and going over the top doing this post. We need to get another trip on the books ASAP – even with the girls! <3

    • Yes we need to do a girls trip soon! (and with the girls too) It feels like forever :) You are the most amazing person and friend I could ask for! And I think you need to start making stuff out of your own cookbook and posting it! xoxo

  6. The peanut butter brookies sounds delicious. We live at 9000 feet in the high country in Colorado, what changes in the recipe should I make to adjust for the altitude?

    • I don’t know since I live at sea level. I would Google to see what may be recommended in terms of adding or reducing certain ingredients in a general sense when one lives at altitude, etc.

  7. YAYYY DOROTHY!!! and ohmylord I love how amazing these brookies look! so rich and delicious

  8. Thank you Dorthy and Averie. I made these yesterday for Valentine’s Day, wow!!!! If I doubled the peanut butter crust next time, would it still work? Yummy.

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