Peanut Butter Cup Brookies Recipe (2024)

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Chocolate Chip Cookie Layer

• ▢ 1 cup (226 g) butter
• ▢ 1 cup (213 g) brown sugar, packed
• ▢ 1 cup (198 g) granulated sugar
• ▢ 1 large (50 g) eggs
• ▢ 1 tablespoon (14 g) vanilla extract
• ▢ 3 cups (360 g) all-purpose flour
• ▢ 1/4 cup (22 g) quick-cooking oats
• ▢ 1 teaspoon (3 g) kosher salt
• ▢ 3/4 teaspoon (4.5 g) baking soda
• ▢ 1 1/2 cups (255 g) chocolate chips

Fudge Brownie Layer

• ▢ 1 cup (226 g) butter
• ▢ 1 cup (84 g) unsweetened cocoa powder
• ▢ 1/2 teaspoon (1 g) espresso powder
• ▢ 1 teaspoon (3 g) kosher salt
• ▢ 1 cup (213 g) brown sugar, packed
• ▢ 1 cup (198 g) granulated sugar
• ▢ 1/2 cup (60 g) all-purpose flour
• ▢ 4 large (200 g) eggs
• ▢ 2 teaspoons (9 g) vanilla extract

Peanut Butter Cup Layer

• ▢ 12 large (204 g) peanut butter cups, unwrapped

• Preheat the oven to 350º F. Spray a 9×13 baking dish with nonstick baking spray. Set aside.

Chocolate Chip Cookie Layer

• Cream butter then add sugars and mix until light and fluffy. Add eggs and vanilla. Mix until well-combined. Add flour, oats, salt, and baking soda to butter mixture. Mix well and then stir in chocolate chips. Spread into the prepared 9×13 baking dish. Set aside.

Fudge Brownie Layer

• Melt butter in a large saucepan over low heat. Stir in cocoa powder, espresso powder, and salt until well combined. Remove from heat.

• Stir in both sugars and then the flour. Add eggs, one at a time, mixing until just blended. Stir in vanilla and nuts, if using. Pour into the brownie batter over the chocolate chip cookie layer in the prepared baking pan.

• Bake for 25 minutes.

Peanut Butter Cup Layer

• Add the unwrapped peanut butter cups to the top of the nearly fully baked brownie layer. Return to the oven and bake until a toothpick inserted into the the brownie portion of the brookies comes out with a few crumbs attached.

• Allow the brookies to cool in the pan over a wire rack for about 15 minutes before slicing. Slice into 12 or 24 pieces for serving.