I know my posts lately are all about peanut butter. Please allow me to cap off my peanut butter-lovin’ month with one more peanut butter recipe. Pretty please???
Too much peanut butter in the intro. Yeah. I’m sorry.
This will be the last. I swear! Well at least for this month.
I think I’ve already told you this in my previous posts but I’ll say it again: I loooove peanut butter. Just this afternoon, hubby bought me a new jar of Reese’s Peanut Butter Chocolate spread. And because I’m a spoiled wife, I
badgered humbly asked to add a small jar of my favorite Lily’s Natural Peanut Butter to the cart.
Love you hubby!
Peanut butter-jelly is the best PB combo ever. But peanut butter-chocolate is pure awesomeness! These brookies will surely prove that.
Now I’m torn. Oh well!
You’ll love how peanut buttery and chocolatey these brookies are. This recipe is a fusion of my cocoa brownies and my favorite peanut butter cookies. These brookies are rich and dense, kinda sticky when you chew it so prepare a glass of water, or milk (yeah that’s even bettahhh…)
My only regret is I baked them in an 8×8″ pan. They turned out very thick. I suggest using a 9×9″ pan for this and adjust the baking time (shorter time). It will take about 25 mins depending on your oven. Watch them at 20 to 23 minute mark.
So here it is… my Peanut Butter Brookies.
- 10 tablespoons (142g) unsalted butter
- 1 cup (86g) cocoa powder (Dutch process or natural - I used Dutch process)
- 1 1/4 cup (250g) granulated sugar (I used 225g)
- 1/4 teaspoon salt
- 2 (68g w/ shell) large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (62g) all-purpose flour
- 6 tablespoons or 3/4 stick (85g) unsalted butter, melted
- 1/2 cup + 1/8 cup (125g) brown sugar
- 1 large egg
- 3/4 cup (195g) creamy peanut butter (not natural)
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1 cup (125g) all-purpose flour
- Line 9x9" baking pan with foil leaving an overhang on the sides for easy lift.
- Make the brownie batter. Melt butter, cocoa powder, sugar and salt in the microwave. Mix with spatula. Let it cool. Once cooled, add eggs and vanilla. Stir well. The mixture will become thick. Add flour and mix using wired whisk. Do not overmix. Pour half of the batter into the prepared pan or just until the whole bottom of the pan is covered with batter.
- Preheat oven to 325F.
- Make the cookie dough. Combine flour and baking soda into a small bowl and set aside. Stir brown sugar and melted butter with spatula for 2 to 3 minutes. Stop when the mixture looks thick and creamy and there are no more streaks of butter. Add the egg, mix. Add peanut butter and vanilla and mix until everything is well combined. Gradually add flour mixture and stir until combined. Do not overmix.
- Drop spoonfuls of cookie dough into the pan (with brownie batter). The better if you can fill the whole pan though it's quite hard to work with the cookie dough because it's sticky. Pour the remaining brownie batter covering everything (especially the gaps). Drop and swirl more cookie dough on top - this is optional, just for decoration. But I like it! 😉
- Bake for 25 minutes. Check at 20 to 23 minute mark for doneness. Do not overbake. I used 8x8" pan and it took 28 minutes.
- Let it cool in the pan on a wired rack before cutting into squares. Use the overhang to lift the whole brookies from the pan. Store leftovers in an airtight container at room temperature. Consume within a week.
- I used 8x8" baking pan and my brownies became very thick. I suggest using 9x9" for this recipe and adjust the baking time. Check them at 20 to 23 minute mark. Use a cake tester, skewer or toothpick for doneness.
- Do not overbake to prevent brownies from becoming dry and cakey. Watch them very carefully. I usually wash the dishes to save time so sometimes I tend to overbake my batter. I advise to check them from time to time. Please be patient, trust me!
Let me know if you have peanut butter desserts in mind that you would like me to make. I will be very very VERY happy to make them.
Here ends my peanut butter mania. Until then!