Peanut Butter Cookie Dough Brownies
Author: adapted from RECIPEgirl and Food Network
Prep time: 35 mins
Cook time: 28 mins
Total time: 1 hour 3 mins
  • Brownie Layer:
  • 8 tablespoons (1 stick) unsalted butter
  • 2 ounces unsweetened chocolate
  • ½ cup plus 2 tablespoons all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup bittersweet chocolate chips
  • Cookie Dough Layer:
  • 4 tablespoons unsalted butter, softened
  • ½ cup creamy peanut butter
  • ½ cup light brown sugar, packed
  • 2 tablespoons milk
  • ½ cup plus 2 tablespoons all purpose flour
  • ½ teaspoon salt
  • ⅓ cup honey roasted peanuts, coarsely chopped
  • Chocolate Topping:
  • ¾ cup bittersweet chocolate chips
  • ¼ cup heavy whipping cream
  • ½ tablespoon sugar
  • 1 cup peanut butter chips
  1. Preheat oven to 350º. Line an 8” x 8” baking pan with a sheet of parchment paper. Set aside.
  2. For the brownie layer:
  3. Melt the butter and unsweetened chocolate together. Set aside.
  4. Whisk together the flour, baking powder and salt. Set aside.
  5. In a mixing bowl, beat together the sugar and eggs until combined. While the mixer is on, add the chocolate mixture. Add the flour mixture. Blend in the vanilla. Lastly, fold in the chocolate chips.
  6. Pour into the prepared pan and bake for 28 minutes. Remove and cool completely on a wire rack.
  7. For the cookie dough layer:
  8. Using an electric mixer, beat the butter, peanut butter and brown sugar until creamy, scraping the bowl down as needed. Add the milk. Blend in the flour and salt until combined.
  9. Evenly spread the cookie dough layer over the top of the brownie layer, taking it to the sides. Top with the chopped peanuts, gently pushing them into the cookie dough. Refrigerate while making the topping.
  10. For the chocolate topping:
  11. In a small bowl, combine the chocolate, whipping cream and sugar. Microwave for 30 seconds. Stir. Microwave 30 more seconds. If the mixture is not melted, continue to microwave in 20 second intervals until it is completely melted.
  12. Pour the chocolate topping over the peanuts, taking it to the edges. Sprinkle the peanut butter chips over the chocolate topping, gently pushing them into the chocolate. Refrigerate until firm, at least one hour.
  13. Gently lift the parchment paper out of the pan and place on a cutting board. Peel the parchment sides down. Use a thin, sharp knife and cut into 16 squares. Allow to sit at room temperature for 20 minutes before serving.
  14. Betsy's tidbits:
  15. Lightly salted peanuts may be substituted for honey roasted ones. It is a tough decision between the two. Keep both handy and you will always be happy with the end result.
  16. The density of the brownie may be altered for personal preferences. If you want the brownie layer to be cakier, bake a couple of minutes longer. If you prefer a mushier brownie layer, bake a couple of minutes less.
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