This recipe pairs the classic duo of peanut butter and chocolate in an unbelievably delicious and fudgy brownie. This old-fashioned brownie recipe is adapted from my Grandma Gloria’s recipe.
- Yield: 16 brownies
- ½ cup (112 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 2 eggs
- 1½ cups (355 ml) chocolate syrup
- 1 cup plus 1 tablespoon (133 g) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 batch of Peanut Butter Cookie Dough
- 1 tablespoon (15 ml) vegetable oil (optional)
- Sprinkles or mini peanut butter cups, for topping (optional)
How to Make It
- Preheat the oven to 350°F (180°C, or gas mark 4). Spray an 8-inch (20 cm) square pan with nonstick cooking spray.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time. Add the chocolate syrup and mix.
- Add the flour and salt all at once to the wet mixture. Do not overmix.
- Add the vanilla and mix until just combined. Set the batter aside.
- Drop 16 tablespoon-size (15 g) balls of Peanut Butter Cookie Dough into the bottom of the pan. Set the remaining dough aside.
- Pour the batter into the pan and spread it evenly over the dough balls with a spatula. Lightly tap the pan down onto the counter to level the batter and remove any air bubbles.
- Bake for 55 to 60 minutes until the center no longer jiggles if the pan is jostled. The top of the brownies will still look like wet batter. That’s okay— they are fully baked, I promise. Allow the brownies to cool completely.
- Add the oil, if using, to the remaining Peanut Butter Cookie Dough. This will allow the dough to have more of a frosting texture, but you can skip it if you prefer.
- Spread the dough “frosting” on the top of the brownies. Add toppings such as sprinkles or mini peanut butter cups, if you’d like.
- Eat immediately or cover and store for up to one week at room temperature.