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Peanut Butter Stuffed Brookies

These peanut butter stuffed brookies are the ultimate dessert mashup, combining fudgy brownies, a creamy peanut butter filling, and a soft chocolate chip cookie top in one irresistible treat. Perfect for bake sales, potlucks, or a midnight indulgence, this recipe offers layers of flavor and texture that will wow any crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Layer
  • ½ cup unsalted butter 115g, melted
  • 1 cup granulated sugar 200g
  • 2 large eggs
  • 1 teaspoon non-alcoholic vanilla extract
  • ⅓ cup unsweetened cocoa powder 35g
  • ½ cup all-purpose flour 65g
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
For the Peanut Butter Filling
  • ¾ cup creamy peanut butter 190g
  • ¼ cup powdered sugar 30g
For the Cookie Layer
  • ½ cup unsalted butter 115g, softened
  • ½ cup brown sugar 100g, packed
  • ¼ cup granulated sugar 50g
  • 1 large egg
  • 1 teaspoon non-alcoholic vanilla extract
  • 1¼ cup all-purpose flour 155g
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips 170g

Equipment

  • 9×9-inch square baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 9×9-inch square baking pan with parchment paper. This will help you lift the dessert out easily once it’s baked.
  2. For the brownie layer: In a bowl, whisk together ½ cup (115g) melted unsalted butter and 1 cup (200g) granulated sugar until combined. Add 2 large eggs and 1 teaspoon non-alcoholic vanilla extract, whisking until the mixture becomes glossy and smooth.
  3. Mix in ⅓ cup (35g) unsweetened cocoa powder, ½ cup (65g) all-purpose flour, ¼ teaspoon baking powder, and ¼ teaspoon salt. Stir just until combined, then spread the brownie batter evenly in the prepared pan.
  4. For the peanut butter filling: In a separate bowl, mix ¾ cup (190g) creamy peanut butter with ¼ cup (30g) powdered sugar. Dollop teaspoon-sized portions of this mixture over the brownie batter to create pockets of peanut butter.
  5. For the cookie layer: Beat ½ cup (115g) softened unsalted butter with ½ cup (100g) packed brown sugar and ¼ cup (50g) granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon non-alcoholic vanilla extract; mix until well combined.
  6. In another bowl, whisk together 1¼ cups (155g) all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add this dry mix to the butter mixture and then fold in 1 cup (170g) semi-sweet chocolate chips.
  7. Carefully spread the cookie dough over the brownie layer, ensuring you gently connect the peanut butter dollops without disturbing them too much. Bake for 30–35 minutes until the cookie top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Allow the brookies to cool completely in the pan before cutting them into squares.

Notes

For best results, use room temperature eggs to ensure a smooth incorporation into the batters. You can experiment with different nut butters, such as almond or cashew, if you’re looking for a twist. This dessert is versatile for various occasions, and any leftovers can be stored in an airtight container for a few days. A scoop of vanilla ice cream or a drizzle of warm caramel sauce makes an excellent serving suggestion.