Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.1/2 cup unsalted butter, melted, 1 cup granulated sugar, 2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the semi-sweet chocolate chips.1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup semi-sweet chocolate chips
- Pour the brownie batter into the prepared baking pan and spread it evenly. You can gently tap the pan on the counter to help settle the batter.
- In a large bowl, cream together the softened butter and peanut butter until light and fluffy. Beat in the brown sugar and granulated sugar until well combined. Add the egg and vanilla extract, mixing until thoroughly incorporated.1/2 cup unsalted butter, softened, 1/2 cup creamy peanut butter (regular or natural unsweetened), 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1 large egg, at room temperature, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped peanut butter cups, distributing them evenly throughout the dough.1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup peanut butter cups, roughly chopped
- Dollop spoonfuls of the peanut butter cookie dough evenly over the brownie batter in the baking pan. Using the back of a spoon or a small offset spatula, gently spread the cookie dough to cover the brownie layer as much as possible. It doesn't need to be perfectly smooth or completely cover every inch; some streaks of brownie peeking through are part of the charm!
- If you desire an extra burst of peanut butter cup goodness, sprinkle a few more chopped peanut butter cups over the top of the cookie dough. You can also drizzle a little melted chocolate over the uncooked dough for added flair.Additional peanut butter cups, chopped, A drizzle of melted chocolate
- Bake for 25-30 minutes, or until the edges of the brookie are set and a toothpick inserted into the center of the cookie layer comes out with moist crumbs attached (not wet batter). The brownie layer underneath should be fudgy. Be careful not to overbake, as this can result in dry brookies.
- Let the brookies cool completely in the pan on a wire rack before cutting. This is crucial for clean cuts. Once fully cooled, lift the brookie slab out of the pan using the parchment paper overhang (if used) or carefully invert it onto a cutting board. Cut into squares or bars.
Notes
To store, keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze tightly wrapped brookies for up to 2-3 months. Reheat by thawing at room temperature or gently warming in the microwave or a low oven.