Yield: 16 peanut butter brookies // Total Time: 1 hr. // Disclaimer: This post includes affiliate links.
Is there anything better than fudgy brownies with a crackled top? Actually, yes, it’s these fudgy brownies with a crackled top that are also topped with a layer of peanut butter cookies! These peanut butter brookies are rich and fudgy with a slightly crispy top, and full of chocolate and peanut butter flavor.
Peanut butter brookies recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can turn your cake from soft and fluffy to tough and chewy. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies and cookies tough and chewy.
Get those perfectly crackled brownie tops
The secret to getting those perfectly crackled tops is actually quite simple! All you need to do is whisk together the eggs and sugar to get them nice, light and fluffy prior to adding them to the rest of the brownie batter. Whipping up the eggs and sugar brings more air into the batter, which after baking collapses, forming that perfectly crackled top. And if the thought of bringing air into your brownies sounds scary, don’t worry, these brownies are super fudgy!
How to get perfect brownie slices
Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
Ingredients and substitutions
For the cookie dough:
Unsalted butter: makes the cookies tender and gives them that melt-in-your-mouth texture. You can use salted butter in place of unsalted, just be sure to omit the extra salt from the recipe.
Creamy peanut butter: it wouldn’t be a peanut butter brookie without peanut butter cookie dough!
Light brown sugar: sweetens, adds flavor and moisture.
Egg yolk: one egg yolk helps bind the dough together and give some extra richness to the cookie dough.
All purpose flour: for structure and chewiness.
Baking soda: reacts with the brown sugar to help the dough brown and rise.
Baking powder: helps the cookie dough rise and become chewy.
Salt: helps balance and bring out the sweetness of the cookie dough.
For the brownies:
Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of unsalted, just be sure to omit the extra salt from the recipe.
Semi sweet chocolate chips: where all the chocolatey goodness comes from!
Dutch process cocoa powder: lends a deeper chocolate flavor to the brownies.
Eggs: helps bind the brownie batter together and lends the brownies their staple crackled top.
Granulated sugar: sweetens the brownies, helps retain moisture in the batter, and helps give them that crackled top. We will use a bit of sugar in the whipped cream as well.
All purpose flour: lends some structure to the brownies and makes them slightly chewy.
Salt: helps balance and bring out the sweetness.
Chocolate chips: for some added texture throughout the brownie. You can measure this ingredient with your heart!
How to make fudgy peanut butter brookies
1. Make the cookie dough. In a small bowl, melt the butter. Add in the peanut butter and sugar, followed by the egg yolk.
2. Fold. Fold in the dry ingredients just until no flour streaks remain. Set the cookie dough aside.
3. Make the brownies. Start by melting together the butter and chocolate, either in the microwave or on the stove top. Once the mixture is completely melted and smooth, whisk in the cocoa powder. Set that aside.
4. Whip up the eggs. This step is super important in getting that classic and desirable brownie crinkle top. It seems excessive, but you’re going to need to beat the eggs and sugar together on high speed for 5 minutes. Trust the process!
5. Combine. Fold the chocolate mixture into the beaten eggs, then fold in the dry ingredients and chocolate chips just until no flour streaks remain.
6. Assemble. Pour the brownie batter into the prepared baking pan. Use your hands to tear off pieces of the cookie dough and place them on top of the brownie batter, slightly pressing down.
7. Bake. Bake the brookies for 30-35 minutes, until the brownies only slightly jiggle when the pan is moved, and the cookie dough is golden brown.
8. Serve and enjoy! Top with additional peanut butter as desired. Slice the brownies once they have cooled to room temperature, then enjoy!
How to store peanut butter brookies
Brookies can be stored in an airtight container at room temperature. They will taste the best on the day that they are baked, but will keep for an additional 3 days.
Can I double this recipe?
Of course! Simply double it and bake it together in a 9×13″ pan, or in two 8″ square pans. Keep a close eye on it if you end up baking it in a 9×13″ pan, as the baking time may change.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
8 inch square pan: I absolutely love USA pan products because none of my bakes ever stick to their pans. Here is their 8 inch square pan that I used.
Kitchen scale: the best thing that I ever purchased for recipe development and baking. Here is the one I currently use. It is a bit on the pricier side, but here is the one I used to use and is perfect for starting out!
Parchment sheets: perfect for lining your pans and for photography. I cut these in half when I use the 8 inch square pan, which makes it the perfect size for double lining the pan if desired!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these peanut butter brookies?
If you made these peanut butter brookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Peanut Butter Brookies
Peanut Butter Cookie Dough
- 56 g unsalted butter (¼ c.)
- 50 g creamy peanut butter (3 tbsp.)
- 65 g light brown sugar (⅓ c.)
- 1 egg yolk
- 65 g all purpose flour (½ c.)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 113 g unsalted butter (½ c.)
- 180 g semi sweet chocolate chips (1 c.)
- 24 g dutch process cocoa powder (¼ c.)
- 2 eggs
- 200 g granulated sugar (1 c.)
- 90 g all purpose flour (¾ c.)
- ½ tsp. salt
- 85 g semi sweet chocolate chips optional (½ c.)
- Preheat the oven to 350°F / 175°C. Grease and line a 8" square pan with butter and parchment paper.
Peanut Butter Cookie Dough
- In a small bowl, melt the butter. Whisk in the peanut butter and brown sugar until combined, then whisk in the egg yolk.
- Add in the flour, baking soda, baking powder, and salt. Fold the mixture together just until no flour streaks remain. Set aside.
- In a medium saucepan set over medium heat, melt together the butter and chocolate. Turn off the heat and immediately whisk in the cocoa powder. Set aside.
- In a medium sized bowl with a hand mixer, beat together the eggs and sugar on medium high speed for 5 minutes, until the mixture is light and fluffy.
- Pour the melted chocolate mixture into the egg mixture, and fold until combined.
- Add in the flour, salt and chocolate chips if using. Fold the mixture together just until no flour streaks remain.
- Pour the brownie batter into the prepared pan. Use your hands to tear off chunks of the peanut butter cookie dough, and place them on top of the brownie batter. Lightly push the cookie dough into the brownie batter.
- Bake for 30-35 minutes, or until the brownies only slightly jiggle in the pan and the cookie dough is golden brown.
- Wait for the brookies to cool to room temperature before slicing. Serve and enjoy!
Peggy Sue says
I made these today. Love the flavor combination. However, peanut butter cookie dough is lacking in taste. The brownie portion of the recipe is great though. I did add the extra half cup of chocolate chips to the brownie portion. Nice and fudgy!