Yippie it's friday! Why not celebrate by making these indulgent peanut butter cookie brownies? These are made with a rich and nutty chocolate brownie base and peanut cookie dough topping. Gooey, crunchy and just a bit naughty.
For the brownie layer
♥ 150g dark chocolate
♥ 150g unsalted butter
♥ Vanilla extract
♥ 130g caster sugar
♥ 100g ground almonds
♥ Two eggs
For the peanut butter cookie layer
♥ 75g unsalted butter
♥ 75g caster sugar
♥ 75g light brownie sugar
♥ One egg
♥ 120g flour
♥ 1/2 tsp bicarbonate of soda
♥ Crunchy peanut butter - as much as you can handle!
Preheat the oven to 180 degrees c.
Step one. Melt the dark chocolate and butter in a saucepan on a low heat.
Step two. Allow to cool a little and then add the vanilla extract, sugar, ground almonds and finally the eggs.
Oh and ignore the macarons in the background... that recipe is coming next week! As you can see this is in a different kitchen to the usual as this recipe is from a fun baking day with fellow blogger Charlotte.
Step three. Pour the mix into a square metal or silicone brownie tray. Bake for 30 minutes.
Step four. Whilst the brownie is baking, it's time to make the cookie dough mix. For this mix together the butter, caster sugar, brown sugar and egg in a bowl.
Step five. Mix in the flour and bicarb.
Step six. After the brownie has been in the oven for 30 minutes, remove and check the top seems sturdy. This can be helped by allowing it to cool for 5-10 minutes. then, carefully smooth over the cookie mix.
Step seven. When covered, add dollops of peanut butter and use a teaspoon to swirl through the mix however you like!
Step eight. Bake for a further 15 - 20 minutes, until crunchy and golden on top.
Don't be too hasty here - it's tempting to just serve up and devour, but I completely cooled in the fridge so that I could cut good slices. you can always warm up after!
What are your favourite peanut butter recipes? Would be great to adapt this recipe to a gluten free option as the brownie already is gluten free! Any ideas?