Dark chocolate and peanut butter 'brookie' recipe
Created by The Tesco Recipes team
What's a brookie? A brownie-cookie mash-up that's guaranteed to melt your heart. Peanut butter is the perfect contrast to chocolate’s sweet and silky profile, with its rich, sweet and slightly salty flavour. Serve this up for friends and family and watch it disappear!
See method- Serves 12
- Takes 50 mins
- 466 calories / serving
- Freezable
- Vegetarian
Ingredients
- 120g butter, at room temperature, plus extra for greasing
- 140g light brown soft sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 170g plain flour
- ½ tsp bicarbonate of soda
- 100g dark chocolate, chopped
- vanilla ice cream (optional)
For the brownie layer
- 100g 75% Tesco Finest dark chocolate, chopped
- 100g butter, cubed
- 140g golden caster sugar
- 2 eggs
- 50g cocoa powder
- 40g plain flour
- 75g crunchy peanut butter
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Shop ingredientsEach serving contains
- Energy
- 1945kJ 466.0kcal
- Fat
- 28g
- Saturates
- 15g
- Salt
- 0.3g
- Sugars
- 30g
of the Reference intake
Carbohydrate 44.3gProtein 7.5gFibre 4.2g
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Sign in to shopMethod
- Preheat the oven to gas 5, 190°C, fan 170°C and grease a 20cm nonstick baking dish or frying pan with butter. To make the cookie dough, beat the butter and sugar together until pale and fluffy. Whisk in the egg and vanilla extract until just combined, then fold in the flour and bicarbonate of soda, followed by the chocolate. Transfer to the fridge to chill.
- Meanwhile, make the brownie. Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. When melted, stir, then whisk in the sugar until dissolved. Leave to cool for 5 mins before whisking in the eggs until just combined. In a separate bowl, mix the cocoa powder, fl our and a pinch of salt, then whisk into the chocolate until just combined.
- Microwave the peanut butter in 20 sec bursts until just loose. Spoon both the cookie and brownie batters into the baking dish, alternating and adding occasional spoonfuls of peanut butter. Drag a knife through the mixture to swirl a little.
- Bake the brookie for 20-25 mins – there should be a crust on top with a wobble in the centre. Leave to cool for 5 mins before serving with ice cream, if you like.
Freezing and defrosting guidelines
Freeze unbaked then bake from frozen for an extra 10 mins. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
We recommend this recipe for a special occasion or treat, as part of a balanced diet.
