Thursday, July 25, 2013

Peanut Butter Brookies

photo by EdibleDelectables
Colin came into town today - back to live in Cali!! YAY! As usual, I make him a treat, and it usually includes peanut butter. This is a variation on my earlier Brookies (from Feb. 2010). Instead of brownies on the bottom and chocolate chip cookie on the top, it has peanut butter cookie on the top. And not just cookie, but peanut butter chips and chopped peanut butter cups! The recipe came from one of my favorite blogs, Shugary Sweets. It definitely takes longer to make this recipe from scratch, as opposed to boxed brownie mix. I think I'd go with a box mix if I wanted to cut down the prep time.
    For the Brownie layer:
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 2 cup semi-sweet chocolate morsels
    For the Cookie layer:
  • 1/2 cup butter flavored Crisco
  • 2 Tbsp unsalted butter, softened
  • 2 Tbsp milk
  • 1 Tbsp vanilla extract
  • 1/4 cup granulated sugar
  • 1 cup light brown sugar
  • 3/4 cup creamy peanut butter
  • 1 large egg
  • 1 3/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 2 tsp baking powder
  • 1 cup peanut butter morsels
  • 8oz bag Reese's mini peanut butter cups
  1. For the brownie layer, melt chocolate chips with butter for 1 1/2 minutes in microwave safe glass bowl. Stir until smooth. Add sugar, flour and eggs and combine completely.
  2. Pour into a 13x9 baking dish lined with parchment paper.
  3. For the cookie dough, beat Crisco with butter. Beat in milk, vanilla, sugars, peanut butter and egg. Add flour salt and baking powder. Fold in peanut butter morsels and Reese's mini PB cups.
  4. Drop cookie dough onto brownie batter layer. Smooth evenly.
  5. Bake in a 375 degree oven for 35-40 minutes. Remove and cool completely. Refrigerate and cut into bars.

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