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Peanut Butter Stuffed Brookies

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These decadent treats combine fudgy brownies on the bottom, creamy peanut butter in the middle, and chocolate chip cookies on top. They're the perfect combination of rich, sweet, and salty flavors in one incredible dessert bar.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Layer
  • 1/2 cup unsalted butter melted (115g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs
  • 1 teaspoon non-alcoholic vanilla extract
  • 1/3 cup unsweetened cocoa powder (35g)
  • 1/2 cup all-purpose flour (65g)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
For the Peanut Butter Filling
  • 3/4 cup creamy peanut butter (190g)
  • 1/4 cup powdered sugar (30g)
For the Cookie Layer
  • 1/2 cup unsalted butter softened (115g)
  • 1/2 cup brown sugar packed (100g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg
  • 1 teaspoon non-alcoholic vanilla extract
  • 1 1/4 cups all-purpose flour (155g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips (170g)

Equipment

  • 9x9-inch square baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9x9-inch square baking pan with parchment paper, leaving overhang on the sides.
  2. For the brownie layer, whisk melted butter with granulated sugar until combined. Add eggs and vanilla extract, whisking until glossy and smooth.
  3. Mix in cocoa powder, flour, baking powder, and salt until just combined. Spread brownie batter evenly in prepared pan.
  4. Mix creamy peanut butter with powdered sugar for the filling. Drop teaspoon-sized portions over the brownie batter.
  5. For the cookie layer, beat softened butter with brown sugar and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing until well combined.
  6. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to butter mixture. Fold in chocolate chips.
  7. Carefully spread cookie dough over the peanut butter-dotted brownie layer.
  8. Bake for 30-35 minutes until the cookie top is golden and a toothpick inserted comes out with a few moist crumbs.
  9. Let cool completely before cutting into squares.

Notes

Use room temperature eggs for better incorporation. Traditional creamy peanut butter works better than natural varieties that can separate. The chocolate chips can be substituted with chocolate chunks or mixed with peanut butter chips. These brookies can be stored in an airtight container at room temperature for up to 5 days. For dairy-free version, substitute butter with coconut oil.

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