Ultimate Stuffed Peanut Butter Brookies Recipes

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PEANUT-BUTTER CUP STUFFED BROOKIES RECIPE BY TASTY



Peanut-Butter Cup Stuffed Brookies Recipe by Tasty image

Here's what you need: brownie mix, Reese's Peanut Butter Cups, cookie dough

Provided by Amani Arce

Categories     Bakery Goods

Time 30m

Yield 12 servings

Number Of Ingredients 3

1 box brownie mix
1 pack Reese's Peanut Butter Cups
1 package cookie dough

Steps:

  • Preheat your oven to 350°F. Prepare your brownie batter.
  • Spray a muffin tin pan with nonstick cooking spray.
  • Press down cookie dough into each muffin tin. Then, press a Reese's cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
  • Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
  • Serve.

PEANUT BUTTER BROOKIES



Peanut Butter Brookies image

What's better than a brownie? A brownie with a layer of peanut butter cookie, that's what. This brookie recipe is from Edd Kimber's One Tin Bakes.

Provided by Edd Kimber

Categories     Dessert     Cookie     Brownie     Chocolate     Peanut Butter     Peanut     Egg     Bake

Yield Makes 12-24, depending on desired size

Number Of Ingredients 17

For the peanut butter cookie layer
160g (5¾ oz / ½ cup + 2 tablespoons) smooth peanut butter
220g (8 oz / 1 cup) light brown sugar
1 large egg, plus 2 large egg yolks
100g (3½ oz / ¾ cup) all-purpose flour
1 teaspoon bicarbonate of soda (baking soda)
½ teaspoon fine sea salt
100g (3 oz) salted peanuts, roughly chopped
For the brownie layer
150g (5½ oz / 1⅓ sticks) unsalted butter, diced, plus extra for greasing
85g (3 oz / 1 cup) cocoa powder
100g (3½ oz / ½ cup) caster (superfine) sugar
100g (3½ oz / ⅓ cup + 2 tablespoons) light brown sugar
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
2 large eggs
70g (2½ oz / ½ cup + 1 tablespoon) all-purpose flour

Steps:

  • Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease a 13x9" baking tin and line with a piece of parchment paper that overhangs the two long sides. Secure in place with metal clips.
  • For the peanut butter cookie layer, mix the peanut butter and brown sugar together in a large bowl for a couple of minutes until combined and slightly lightened. Add the egg and egg yolks and beat together for a further 2-3 minutes. Add all the remaining ingredients (reserving 3 tablespoons of the peanuts for sprinkling over later) and gently mix together to form a uniform cookie dough. Spread the cookie dough in an even layer in the prepared tin, then set aside.
  • For the brownie layer, add the butter and cocoa to a small saucepan over a medium heat, stirring constantly, until melted and smooth. Remove from the heat and set aside. Place the sugars, salt, vanilla and eggs in a large bowl and whisk together with an electric mixer for 2-3 minutes or until slightly thickened and pale. Pour in the melted butter mixture, mixing briefly until combined, then fold in the flour. Pour the batter over the cookie layer and spread into an even layer, then sprinkle over the reserved peanuts.
  • Bake for about 25-30 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs.
  • Leave the brookies to cool completely in the tin, before using the parchment paper to lift them from the tin and cutting into squares.Store in a sealed container for 3-4 days.

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