Peanut Butter Cookie Brownies
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- Springform baking pan
INGREDIENTS
Dough:
- 3 ½ tablespoons/50 grams soft butter
- ½ cup/100 grams peanut butter
- ½ cup demerara sugar
- 2 tablespoons granulated sugar
- 1 large egg
- 1 cup/140 grams all-purpose flour
Brownie batter:
- 10 ½ tablespoons/150 grams butter
- 7 ounces/200 grams dark chocolate
- 3 large eggs
- 1 cup demerara sugar
- ¼ cup granulated sugar
- ½ cup cocoa powder
- 1 cup/140 grams all-purpose flour
- ½ teaspoon salt
Toppings:
- Peanut butter, for swirling
- Roasted peanuts, for garnish
INSTRUCTIONS
- In a medium mixing bowl, combine the soft butter, peanut butter, demerara sugar, and granulated sugar. Use a whisk to mix until smooth and creamy, about 1 minute. Add the egg and whisk until fully incorporated. Stir in the flour with a rubber spatula until a cohesive dough forms. Do not overmix. Set the dough aside at room temperature.
- Place the butter and dark chocolate in a heatproof bowl set over a saucepan of barely simmering water (or use a microwave-safe bowl and microwave in 30-second intervals), and heat until melted. Stir until smooth, then set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the eggs and salt until foamy. Slowly add the demerara sugar and granulated sugar, and continue beating until the mixture becomes thick, pale, and airy, about 4 to 5 minutes.
- Using a spatula, gently fold the cooled chocolate mixture into the egg mixture in three additions. Sift in the cocoa powder and flour, and fold just until the batter is smooth and uniform. Avoid overmixing.
- Preheat the oven to 355°F (180°C). Line or grease a 28 cm (11-inch) round cake pan or a 9 x 13-inch/23 x 33 cm rectangular baking dish.
- Press half of the peanut butter cookie dough into the base of the prepared pan to form an even layer. Pour the brownie batter on top and smooth the surface with an offset spatula. Dot with small spoonfuls of peanut butter, scatter the remaining cookie dough in small chunks, and sprinkle with roasted peanuts.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely in the pan at room temperature. Once cool, slice into squares and serve.
MY NOTES
FAQ
What peanut butter works best in these brownies?
The best type of peanut butter to use is a smooth, commercial variety like Skippy or Jif. These types have a consistent texture and balanced fat content, which helps the cookie dough bind properly and bake evenly into the brownie layer. Natural peanut butter, which tends to separate and has a runnier consistency, can cause inconsistencies in texture and lead to greasy or crumbly results. If you must use natural peanut butter, make sure it’s well-stirred and has a similar consistency to conventional brands. Avoid using peanut butter spreads with added oils or sweeteners.
Can this brownies recipe be made gluten-free?
Replace the all-purpose flour in both the cookie dough and brownie layers with a 1:1 gluten-free flour blend that includes a binding agent like xanthan gum. Avoid using single-ingredient flours like almond or coconut flour without adjustments, as they absorb moisture differently and may lead to dry or crumbly brownies. Check that all other ingredients, such as cocoa powder and chocolate, are certified gluten-free, as some may contain trace amounts of gluten. Bake times may vary slightly, so monitor closely and test for doneness with a toothpick.
How to store peanut butter cookie brownies to keep them fresh
To keep peanut butter cookie brownies fresh, allow them to cool completely after baking and then store them in an airtight container. At room temperature, they will stay fresh for up to 4 days. For longer storage, refrigerate them in a sealed container for up to a week. To maintain their soft texture, place a piece of parchment paper between stacked layers to prevent sticking and drying out. If the brownies start to firm up too much in the fridge, a short rest at room temperature or 10 seconds in the microwave can help restore their fudgy texture.
What chocolate is best for peanut butter cookie brownies
For the richest flavor in peanut butter cookie brownies, use high-quality dark chocolate with at least 70% cocoa content. This type of chocolate balances the sweetness of the peanut butter cookie dough and enhances the overall depth of the brownie. Avoid chocolate chips or compound chocolate, as they often contain added stabilizers and fats that interfere with melting and texture. Baking bars or couverture chocolate work especially well. If you prefer a sweeter brownie, you can use a semi-sweet variety, but it may result in a less intense chocolate flavor. Always melt chocolate gently to prevent burning or separation.
Can you freeze these peanut butter cookie brownies?
Yes, peanut butter cookie brownies freeze well and can be stored for up to three months without significant loss of texture or flavor. To freeze, let the brownies cool completely, then cut them into squares. Wrap each square tightly in plastic wrap and place them in a freezer-safe bag or airtight container. This prevents freezer burn and keeps the brownies from drying out. To thaw, remove the desired number of brownies and let them come to room temperature for 1 to 2 hours. You can also warm them in the microwave for 15–20 seconds for a softer texture.
Why are my brownies too cakey instead of fudgy?
Peanut butter cookie brownies can turn out too cakey if there’s too much flour or if the batter is overmixed. Overbeating the eggs, particularly when combined with sugar, can incorporate excess air, creating a cake-like texture. Additionally, baking for too long or using a lower-fat chocolate can dry out the brownies. For a fudgier result, use melted chocolate and butter rather than cocoa powder alone, and mix the batter just until combined. Always measure flour properly—spoon it into the measuring cup and level it off—or use a scale for accuracy. Avoid baking past the point of moist crumbs on a toothpick.
