Peanut Butter Cookie Dough Brownies

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Peanut Butter Cookie Dough Brownies

Reese's cups translated into decadent brownies! Peanut butter cookie brownies layers together sweet chocolate base, salty peanut butter cookie dough topping, and a generous sprinkling of chopped peanut butter chocolate candies.

Yield: 9x13-inch pan

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Brownies:

4 oz unsweetened chocolate, (115 g), finely chopped
1 cup unsalted butter, (227 g), melted
2 cup light brown sugar, 400 g), packed
4 large eggs
1 cup all-purpose flour (130 g)

Peanut Butter Cookie Dough:

1 ½ cup all-purpose flour (195 g)
½ cup unsalted butter (113 g) softened, room temp
½ cup smooth peanut butter* (135 g)
½ cup light brown sugar (100 g), packed
½ cup granulated sugar (100 g)
½ teaspoon kosher salt*
2 Tablespoon milk
1 teaspoon vanilla paste or pure vanilla extract
1 ⅔ cup Reese's cups, roughly chopped

Instructions

Brownie Batter

Preheat oven to 325°F. Grease a 9x13 inch baking pan. Line pan with parchment paper. Set aside.
In a medium microwaveable bowl, melt chocolate in the microwave at 30 second intervals on half power until chocolate is melted and smooth. Stir after each intervals to ensure even melting. Set aside to slightly cool.
In a large mixing bowl, whisk together melted butter and brown sugar. Add the eggs one at a time and whisk until combined. Add in cooled melted chocolate. Fold in the flour and mix until just incorporated.
Spread batter into prepared pan. Bake for 25-30 minutes until toothpick inserted in the center of brownie comes out clean. Let cool in pan.

Peanut Butter Cookie Dough

Set large shallow skillet over medium heat. Add flour. Stir often using a small whisk or silicone spatula to evenly distribute heat and prevent burning. Cook for 2-5 minutes until flour is warm.*
Prepare cookie dough while waiting for brownies to cool. In the bowl of a stand mixer, cream together butter, peanut butter, brown sugar, granulated sugar, and salt. Add in milk and vanilla. Stir in flour just until combined.
Spread the cookie dough over the cooled brownies in an even layer. Sprinkle chopped peanut butter cups on top. Slightly press toppings into the cookie dough layer.
Refrigerate completed cookie dough brownie until firm to the touch. Alternatively, place in the freezer to speed up the process. The colder and firmer the dough, the easier it will be to cut later.

Notes

Do not eat raw flour. Flour is a raw ingredient that can cause food poisoning. Toast or bake flour to pasteurize the flour and kill any unwanted bacteria. There are several ways to cook the flour:

STOVE: Toast the flour stove top on a skillet over medium high heat for about 2-5 minutes until warm throughout.
MICROWAVE: Place flour in a microwave safe bowl. Cook for about 90 seconds (1 minute 30 seconds), stirring every 20 seconds.
BAKE: Spread flour on baking sheet. Bake at 350 degrees F for 5 minutes.

Ingredients:

Unsweetened chocolate is also labeled as unsweetened baking chocolate or baking chocolate.
It is best to use homogenous smooth peanut butter like Skippy or Jif. Natural peanut butters that require refrigeration or stirring before use, will not yield the same results.
Use Diamond Crystal kosher salt. Other kosher salt brands are far saltier.
Any milk alternative may be used in place of cow's milk.

Nutrition