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Peanut Butter Cup Stuffed Brookies

peanut butter cup stuffed brookies - featured image
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These gooey brookies combine a chewy cookie base, a surprise layer of peanut butter cups, and a fudgy brownie top for the ultimate over-the-top dessert bar. Perfect for parties, potlucks, or cozy nights in, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup (115g) semi-sweet chocolate chips
  • 12–16 mini peanut butter cups, unwrapped
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting, or grease the pan well.
  2. Make the cookie dough: In a mixing bowl, cream together 1/2 cup softened butter, 1/2 cup light brown sugar, and 1/4 cup granulated sugar until light and fluffy (2-3 minutes with a hand mixer).
  3. Beat in 1 large egg and 1 teaspoon vanilla until just combined.
  4. In a separate bowl, whisk together 1 1/4 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Add dry ingredients to wet, mixing until just combined.
  5. Fold in 2/3 cup chocolate chips. Dough should be thick and a little sticky.
  6. Press the cookie dough evenly into the bottom of the prepared pan.
  7. Arrange 12-16 mini peanut butter cups in a single layer over the cookie dough. Press gently into the dough.
  8. Make the brownie layer: Melt 1/2 cup butter. In a bowl, whisk together melted butter and 1 cup sugar until glossy and combined.
  9. Whisk in 2 eggs and 1 teaspoon vanilla until smooth and thickened (about 1 minute).
  10. Add 1/3 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Stir until just combined.
  11. Pour the brownie batter over the peanut butter cups, using a spatula to spread evenly to the edges.
  12. Bake in the center of the oven for 35-40 minutes. The top should look set and slightly crackly, and a toothpick inserted in the center should come out with a few moist crumbs.
  13. Cool completely in the pan (about 1 hour). Use the parchment overhang to lift out the brookies before slicing. For cleaner squares, chill for 30 minutes before cutting.

Notes

For extra gooey brookies, underbake by 2 minutes. For firmer bars, bake on the longer side and chill before slicing. You can use boxed brownie mix and store-bought cookie dough for a shortcut. Swap peanut butter cups for caramel or nut-free candies for variations. Brookies freeze well and taste even better the next day.

Nutrition

Keywords: brookies, peanut butter cup brookies, stuffed brookies, dessert bars, chocolate peanut butter, easy dessert, brownies, cookies, party dessert, potluck dessert

Find it online: https://magnetmeal.com/peanut-butter-cup-stuffed-brookies-recipe-easy-gooey-dessert-youll-love/