Peanut Butter Cookie Dough Brownies

This recipe for Peanut Butter Cookie Dough Brownies is for cookie dough lovers!

Cookie Dough Brownies:

First things first: these brownies are decadent and totally delicious. If you’ve tried my Chocolate Chip Cookie Dough Brownies or my Chocolate Chip Cookie Dough Truffles then you know what I mean! But if you aren’t one of those people who licks the rubber spatula when you’re making cookies, then you might not be impressed with these Peanut Butter Cookie Dough Brownies. There are no raw eggs in the peanut butter cookie dough layer, and I include tips here on how to make sure the raw flour in this layer is safe for consumption too. I suggest you give them a try. They are always a big hit on a dessert table!

How to make Peanut Butter Cookie Dough Brownies:

There are three layers to this brownie. Begin by making the fudgy brownie layer. Then they’re topped with an egg-free peanut butter cookie dough layer.

How to make eating raw flour safe:

For the cookie dough layer, I know there are concerns about eating flour that hasn’t been cooked.  Here’s the solution, if you are worried about that. Toast your flour in the oven before using in this recipe.  You’ll just put the flour in a pan and toast it at 350 degrees. F. for 5 minutes. That will kill any potential bacteria in the flour, and you can feel safe to use it in an uncooked cookie dough recipe.

The cookie dough is spread all the way to the edges.  You want everyone to have a bite of cookie dough when they bite into these brownies!

A layer of ganache on top makes them look a little fancy. It holds them all together too.

And as if you didn’t have enough in there already, they’re topped with a handful of peanut butter chips. I suppose the peanut butter chips can be optional, but I love how they add a little garnish to the top of these peanut butter cookie dough brownies and kind of finishes them off.

Refrigerate until everything is nice and set.  They’ll slice nicely if you’re patient enough for the refrigerator to do its job.

Keep these brownies in the fridge when you’re not eating them.  Warm cookie dough just isn’t as appetizing.

I love the fudgy brownie layer, and it’s made even better by the addition of some chocolate chunks.  The peanut butter definitely helps even out all of that chocolate stuff.  These are a must-try for my cookie dough loving friends out there. This recipe was originally created by my friend Kerstin, who competed in a baking show on Food Network with the recipe. I changed up the ganache layer a little bit, but the rest of the recipe is the same.

If you like this recipe, you may like my recipe for Chocolate Chip Cookie Dough Cupcakes too.  Hoo-ray for cookie dough!

4.50 from 2 votes

Peanut Butter Cookie Dough Brownies

By RecipeGirl.com (adapted slightly from Food Network)

Amazing brownies with three delicious layers!

Prep: 30 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr

Servings: 16 brownies

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Ingredients

BROWNIE LAYER:

• ▢ ½ cup (1 stick) unsalted butter
• ▢ 2 ounces unsweetened chocolate
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup granulated white sugar
• ▢ 2 large eggs
• ▢ ½ cup + 2 tablespoons all purpose flour
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ ¾ cup bittersweet chocolate chips

COOKIE DOUGH LAYER:

• ▢ ¼ cup (½ stick) unsalted butter, at room temperature
• ▢ ½ cup packed light brown sugar
• ▢ 2 tablespoons milk
• ▢ ½ cup creamy peanut butter
• ▢ ½ cup + 2 tablespoons all purpose flour (see "safe" notes below)
• ▢ ½ teaspoon salt

GANACHE TOPPING:

• ▢ ¾ cup bittersweet chocolate chips
• ▢ ¼ cup heavy whipping cream
• ▢ 1 tablespoon granulated white sugar
• ▢ 1 cup peanut butter chips

Instructions 

• Preheat the oven to 350 degrees F. Spray an 8x8-inch pan with nonstick spray. Line the bottom of the pan with a strip of parchment paper, so that it comes up two of the sides that are opposite each other. Spray the parchment with nonstick spray too.

PREPARE THE BROWNIE LAYER:

• In a small bowl, melt the butter and unsweetened chocolate in the microwave until the butter is melted, about 2 minutes. Stir briskly until well-combined, then stir in the vanilla. Meanwhile, in a large bowl- use an electric mixer to beat together the sugar and eggs. Scrape in the partially cooled chocolate mixture and mix to combine. In separate medium bowl, whisk together flour, baking powder and salt. Stir the flour ingredients and chocolate chips into the wet ingredients. Spread the batter into the prepared pan. Bake 22 to 28 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Remove from the oven and let cool.

PREPARE THE COOKIE DOUGH LAYER:

• In a large bowl, use an electric mixer to combine butter and brown sugar. Mix until creamy. Add milk and peanut butter and mix to combine. Stir in the flour and salt. Spread the peanut butter cookie dough in an even layer over the cooled brownies.

PREPARE THE GANACHE LAYER:

• In a small bowl, microwave the chocolate chips, cream and sugar for 1 minute, stirring after 30 seconds. Continue to microwave in 30 second bursts, stirring after each heating time. Continue heating and stirring until the chocolate is melted and the mixture is smooth. Drizzle the ganache over the peanut butter cookie dough layer and carefully spread to cover the top. Sprinkle with peanut butter chips. Refrigerate until the dough and the ganache topping are set (at least 1 hour). Use a knife to loosen the sides, then carefully grab the parchment paper and remove the whole pan of brownies to a cutting board. Use a sharp knife to cut them into squares. Keep refrigerated until ready to serve.

Notes

• How to make eating raw flour safe: I know there are concerns about eating flour that hasn’t been cooked.  Here’s the solution, if you are worried about that. Toast your flour in the oven before using in this recipe.  You’ll just put the flour in a pan and toast it at 350 degrees. F. for 5 minutes. That will kill any potential bacteria in the flour, and you can feel safe to use it in an uncooked cookie dough recipe.

Nutrition

Serving: 1brownie, Calories: 428kcal, Carbohydrates: 45g, Protein: 8g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 237mg, Potassium: 238mg, Fiber: 2g, Sugar: 31g, Vitamin A: 371IU, Vitamin C: 1mg, Calcium: 82mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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