We’re taking a break from our regularly scheduled summer fruit recipes to bring you something that is pure chocolate and peanut butter. No blueberries, cherries, or raspberries found their way into this post!
These brownies are all about deep, dark chocolate and rich and creamy peanut butter. We’re not sure there’s a better combination.
We took regular brownies up a notch with this recipe by whipping together a quick flourless peanut butter cookie dough, and then dolloping it on top of our brownie batter before baking. The result is pools of underdone peanut butter cookie dough that beg you to return for a second (and maybe even a third!) square of indulgence.
Full Disclosure: The peanut butter cookie dough we made used granulated sugar as a sweetener. This produced a final product that was slightly grainy but still tasted amazing! We weren’t bothered by it, but if you think you may be, we suggest that you use a slightly reduced amount of icing (powdered) sugar to replace it. We’ll leave detailed instructions in the recipe below.
The best thing is that these brownies use ingredients that you already have in your pantry- butter, sugar, flour, and cocoa. No need to worry about melting unsweetened chocolate or pulling our your pots and pans. We made things even easier by melting everything together using the microwave. This may be sacrilege to some people, but sometimes, you just need brownies. Stat.
After the brownies were finished cooling in their tray we transferred them to the fridge for safe-keeping. We originally did this so that they’d be easier to cut, but the chill from the fridge when eating them cold adds so much more fudginess to these brownies than if you keep them at room temperature. We highly recommend it!
Peanut Butter Cookie Dough Brownies
10 tablespoons (140 g) salted butter
1 1/4 cups (250 g) granulated sugar
3/4 cup plus 2 tablespoons (80 g) Dutch-processed cocoa
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (65 g) all-purpose flour
2/3 cup (65 g) chocolate chips
1/2 cup (120 g) smooth peanut butter (we used Kraft)
1/2 cup (100 g) granulated sugar; or alternatively, use 1/3 cup (80 g) icing sugar
1/2 teaspoon pure vanilla extract
- Preheat your oven 325 degrees F. Line an 8×8-inch square baking pan with tinfoil leaving an overhang on two sides so that you have handles to remove the finished brownies (no need to grease!).
- Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave in 20-30 second increments until the butter is fully melted and the mixture is smooth, making sure to stir after each increment. Remove the bowl from the microwave and set aside briefly until the mixture is only warm, not hot.
- Meanwhile, make your peanut butter cookie dough. In a small bowl mix together the peanut butter, sugar (whichever type you’re using), and 1/2 tsp. vanilla and stir will to combine. Set aside.
- Stir in 1 tsp. vanilla into the chocolate mixture with a spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the spoon. Stir in the chocolate chips and then spread evenly into your prepared pan.
- Roll the cookie dough into small bowls, or just drop dollops of the dough evenly over the top of the brownie batter. Sprinkle with additional chocolate chips if you’re feeling particularly feisty!
- Transfer to the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out slightly mois with batter, and the edges are starting to pull away from the sides of the pan.
- Let cool completely in the pan then lift up the ends of the foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. As we mentioned earlier, we find that it’s way easier to cut brownies when they’re slightly chilled. To do this, place your cooled brownies into the fridge for at least an hour, then remove from the pan and cut as per usual.
Inspired by this recipe.