Peanut butter brownie cookies recipe
A brownie cookie or 'brookie' is the perfect combination of two of our favourite sweet treats. Swirl through peanut butter on the top of this bake to make it look like a real showstopper.
See method- Makes 16 'brookies'
- 10 mins to prepare and 40 mins to cook and 30 mins to cool
- 323 calories / serving
- Freezable
- Vegetarian
Ingredients
For the cookie layer
- 120g unsalted butter, softened and roughly cubed
- 180g light brown soft sugar
- 1 large egg
- 1 tsp vanilla extract
- 200g plain flour
- ½ tsp bicarbonate of soda
- 50g unsalted peanuts, roughly chopped
For the brownie layer
- 65g unsalted butter, roughly cubed
- 110g dark chocolate, roughly chopped
- 2 large eggs
- 135g golden caster sugar
- 65g plain flour
- 20g cocoa
- 1 tsp baking powder
- 80g crunchy peanut butter
Each serving contains
- Energy
- 1355kJ 323.0kcal
- Fat
- 17g
- Saturates
- 8g
- Salt
- 0.2g
- Sugars
- 25g
of the Reference intake
Carbohydrate 38.5gProtein 5.9gFibre 1.5g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 26 x 17cm baking tin with nonstick baking paper. Start by making the cookie layer. Beat the butter and sugar in a mixing bowl with an electric whisk for 3-4 mins until light and fluffy. Whisk in the egg and vanilla until just combined.
- In a separate bowl, mix together the flour and bicarbonate of soda, then fold into the butter mixture, followed by the peanuts, until it just forms a dough. Transfer to the prepared tin; lightly press in with the back of a spoon to cover the bottom with no gaps. Chill for 30 mins.
- Meanwhile, make the brownie layer. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bottom of the bowl). Stir briefly; remove from the heat and leave to cool for 10 mins.
- Whisk the eggs and sugar in a mixing bowl with an electric whisk for 3-4 mins until pale and fluffy. Fold in the melted chocolate, then sieve in the flour, cocoa and baking powder; fold in until just combined.
- Pour the mixture on top of the cookie base and dollop the peanut butter over the top (if it’s very stiff, warm it gently in a small pan first). Use a cutlery knife to swirl it into the brownie mixture. Bake for 40-45 mins until a skewer inserted in the centre comes out with just a few crumbs, and it still feels soft on top. Leave to cool completely in the tin before cutting into 16.
- See more Mother's Day recipes
Freezing and defrosting guidelines
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.
