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A stack of sliced peanut butter cookie brownies showing layers of dark chocolate and golden peanut butter dough

Peanut Butter Cookie Brownies

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 16 servings
Calories 320 kcal

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large egg s
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all -purpose flour
  • 1/4 teaspoon sal t
  • 1/4 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large eg g
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all -purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sal t

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x9 inch baking pan with butter or parchment paper.
  • In a primary mixing bowl, combine 1/2 cup melted butter with 1 cup granulated sugar. Whisk in 2 eggs and 1 teaspoon vanilla until the emulsion is smooth.
  • Sift 1/3 cup cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt into the wet mixture. Fold until just combined and spread evenly into the prepared pan.
  • In a secondary bowl, cream 1/4 cup softened butter and 1/2 cup peanut butter with 1/4 cup granulated sugar and 1/4 cup brown sugar until aerated.
  • Incorporate 1 egg and 1/2 teaspoon vanilla into the peanut butter mixture.
  • Add 3/4 cup flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt, mixing until a cohesive dough forms.
  • Distribute the peanut butter cookie dough in rounded tablespoon portions across the surface of the brownie batter.
  • Bake for 30 to 35 minutes or until the cookie portions are golden and a tester inserted into the brownie layer returns with minimal moist crumbs.
  • Allow the pan to cool completely on a wire rack to ensure the crumb structure sets before slicing into 16 squares.