• Prep Time: 15 MINUTES
  • Cooking Time: 38 MINUTES
  • Serves: 12

Peanut Butter Brookies Recipe

  • Recipe Submitted by on

 Ingredients List

  • Peanut Butter Cookie Crust
  • 1 cup creamy peanut butter (use something like Skippy or Jif for best results, not an oily ‘natural’ peanut butter that separates)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • Brownies
  • 2 ounces unsweetened baking chocolate, coarsely chopped
  • 2 ounces semi-sweet baking chocolate, coarsely chopped
  • 3/4 cup unsalted butter ( 1 1/2 sticks)
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste


Peanut Butter Cookie Crust – Preheat oven to 350F. Spray a 9×13-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
Stir together the peanut butter, sugars, and egg in a large bowl.
Press the dough into the bottom of the prepared pan. The dough layer will be thin. It helps to spay your hands with cooking spray if using your hands, or use a spatula and take your time to spread it out; set aside.
Brownies – Melt the two chocolates (I used 4 ounces of Trader Joe’s 72% Pound Plus bar instead of two types of chocolate) and butter together in a large, microwave-safe bowl on high in 30-second increments, stirring between each, until the mixture is smooth.
Whisk in the sugar, eggs, and vanilla.
Carefully stir in the flour and salt, don’t overmix.
Evenly pour batter over peanut butter layer, lightly spreading it with a spatula.
Bake for about 32 to 38 minutes, until the top is no longer glossy and is slightly cracked around the edges. Cool completely in pan before slicing and serving.

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