Peanut Butter Cookie Fudge Brownies
Ingredients
For the brownies
- 5 ounces semi-sweet or bittersweet chocolate chopped
- 2 ounces unsweetened chocolate chopped
- ¾ cups 1 ½ sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour
For the cookie dough (see notes)
- 1 cup smooth peanut butter
- 1 cup granulated sugar
- 1 egg
Instructions
- Preheat oven to 350°F. Spray 9x9–inch metal baking pan (or 9x13 for a thinner brownie) with nonstick spray. Stir both chocolates and butter together in a medium saucepan over low heat until chocolate is melted and smooth. Remove from heat and let cool slightly.
- With an electric mixer whip together sugar, eggs, vanilla, and salt in a large bowl until fluffy and pale yellow in color. Stir in melted chocolate mixture. Stir in flour until just combined.
- Stir together peanut butter, sugar and egg for the cookie mixture until fully combined. Pour half of the brownie mixture into the greased pan. Drop spoonfuls of cookie dough mixture all over the batter. Cover evenly with remaining brownie batter. Drop more spoonfuls of the cookie dough mixture.
- Bake until tester inserted into the center comes out with moist crumbs attached, about 40 minutes.
Notes
Cookie dough recipe will make a lot more than needed. To use the extra, make golf-ball sized balls, place on a cookie sheet, and press down using a fork. Bake at 350* for 6-8 minutes or until no longer gooey.
