Ultimate Stuffed Peanut Butter Brookies Food

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PEANUT BUTTER BROOKIES



Peanut Butter Brookies image

What's better than a brownie? A brownie with a layer of peanut butter cookie, that's what. This brookie recipe is from Edd Kimber's One Tin Bakes.

Provided by Edd Kimber

Categories     Dessert     Cookie     Brownie     Chocolate     Peanut Butter     Peanut     Egg     Bake

Yield Makes 12-24, depending on desired size

Number Of Ingredients 17

For the peanut butter cookie layer
160g (5¾ oz / ½ cup + 2 tablespoons) smooth peanut butter
220g (8 oz / 1 cup) light brown sugar
1 large egg, plus 2 large egg yolks
100g (3½ oz / ¾ cup) all-purpose flour
1 teaspoon bicarbonate of soda (baking soda)
½ teaspoon fine sea salt
100g (3 oz) salted peanuts, roughly chopped
For the brownie layer
150g (5½ oz / 1⅓ sticks) unsalted butter, diced, plus extra for greasing
85g (3 oz / 1 cup) cocoa powder
100g (3½ oz / ½ cup) caster (superfine) sugar
100g (3½ oz / ⅓ cup + 2 tablespoons) light brown sugar
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
2 large eggs
70g (2½ oz / ½ cup + 1 tablespoon) all-purpose flour

Steps:

  • Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease a 13x9" baking tin and line with a piece of parchment paper that overhangs the two long sides. Secure in place with metal clips.
  • For the peanut butter cookie layer, mix the peanut butter and brown sugar together in a large bowl for a couple of minutes until combined and slightly lightened. Add the egg and egg yolks and beat together for a further 2-3 minutes. Add all the remaining ingredients (reserving 3 tablespoons of the peanuts for sprinkling over later) and gently mix together to form a uniform cookie dough. Spread the cookie dough in an even layer in the prepared tin, then set aside.
  • For the brownie layer, add the butter and cocoa to a small saucepan over a medium heat, stirring constantly, until melted and smooth. Remove from the heat and set aside. Place the sugars, salt, vanilla and eggs in a large bowl and whisk together with an electric mixer for 2-3 minutes or until slightly thickened and pale. Pour in the melted butter mixture, mixing briefly until combined, then fold in the flour. Pour the batter over the cookie layer and spread into an even layer, then sprinkle over the reserved peanuts.
  • Bake for about 25-30 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs.
  • Leave the brookies to cool completely in the tin, before using the parchment paper to lift them from the tin and cutting into squares.Store in a sealed container for 3-4 days.

PEANUT-BUTTER CUP STUFFED BROOKIES RECIPE BY TASTY



Peanut-Butter Cup Stuffed Brookies Recipe by Tasty image

Here's what you need: brownie mix, Reese's Peanut Butter Cups, cookie dough

Provided by Amani Arce

Categories     Bakery Goods

Time 30m

Yield 12 servings

Number Of Ingredients 3

1 box brownie mix
1 pack Reese's Peanut Butter Cups
1 package cookie dough

Steps:

  • Preheat your oven to 350°F. Prepare your brownie batter.
  • Spray a muffin tin pan with nonstick cooking spray.
  • Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
  • Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
  • Serve.

CHOCOLATE PEANUT BUTTER BROOKIES



Chocolate Peanut Butter Brookies image

Who says we've got to choose between brownies and cookies? Incredibly rich fudge brownies are baked atop a cakey peanut butter cookie base that is filled with crunchy peanuts. A peanut butter drizzle and more chocolate finishes these truly decadent bars.

Provided by Dan Langan

Categories     dessert

Time 3h40m

Yield 16 bars

Number Of Ingredients 22

Nonstick cooking spray, for the pan
1/2 cup plus 1 tablespoon all-purpose flour (70 grams)
Heaping 1/4 teaspoon fine salt
1/4 teaspoon baking soda
4 tablespoons unsalted butter
1/2 cup light brown sugar, lightly packed (115 grams)
1/3 cup smooth peanut butter
1 egg white, from 1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/4 cup your favorite roasted peanuts, roughly chopped
1 1/2 sticks (12 tablespoons) unsalted butter
2/3 cup mini semisweet chocolate chips
1 cup light brown sugar (215 grams)
1/2 cup Dutch process cocoa powder (50 grams)
1 tablespoon hot water
Heaping 1/2 teaspoon fine salt
2 large eggs, at room temperature
1 large egg yolk, leftover from cookie dough, at room temperature
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour (65 grams)
3 tablespoons smooth peanut butter
2 tablespoons mini semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F. Grease a 9-inch square pan with cooking spray, line with parchment paper, then spray the parchment.
  • For the peanut butter cookie base: Whisk together the flour, salt and baking soda in a medium bowl and set aside.
  • Melt the butter in a medium microwave-safe bowl and then stir in the brown sugar and peanut butter until smooth. Stir in the egg white and vanilla until fully combined. Stir in the flour mixture and peanuts until combined, then transfer the dough into the prepared pan.
  • Use a rubber spatula or your fingers to press the dough into an even layer. Bake until the cookie puffs up and the edges are light golden, 10 minutes.
  • Meanwhile, prepare the brownie batter.
  • For the brownie batter: Put the butter in a medium saucepan and cook over medium heat until melted and bubbling, about 1 minute. Stir constantly with a rubber spatula until the butter is light golden brown, about 2 minutes. Transfer the browned butter to a heat-resistant medium bowl and stir in the chocolate chips until smooth. Stir in the brown sugar, cocoa powder, hot water and salt until combined. Stir in the eggs, yolk and vanilla until the eggs are fully incorporated. Stir in the flour until completely combined and the batter is thick and shiny. Pour the batter over the just baked peanut butter cookie base and spread it with a rubber spatula or spoon until smooth.
  • Lower the oven to 300 degrees F and bake until a toothpick inserted about 3 inches from the edge of the pan comes out with fudgy crumbs, but no raw batter, 40 to 43 minutes. Let cool completely, about 2 hours 30 minutes.
  • To finish: Melt the peanut butter in a small microwave-safe bowl in 10 second intervals, stirring after each, until it has the consistency of a smooth sauce, about 20 to 25 seconds total. Transfer to a small resealable plastic bag, snip off the tip and drizzle the peanut butter sauce over the bars. Sprinkle with the mini chocolate chips and then slice into 16 squares. The bars can be stored in an airtight container at room temperature for up to 3 days.

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