Chocolate brownies and peanut butter cookies. One baked treat with brownie batter and peanut butter cookie dough layers.
INGREDIENTS
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– 1 box Ghirardelli dark chocolate brownie mix– ½ cup unsalted butter melted– ½ cup granulated sugar– ½ cup packed brown sugar– ½ cup creamy peanut butter– 1 large egg at room temperature– 1 large egg yolk– 2 teaspoons pure vanilla extract– 1 cup all-purpose flour– 1 teaspoon baking powder– ½ teaspoon salt– ¾ cup dark chocolate chip
INSTRUCTIONS
Oven to 325'F. Prepare a 9x9-inch baking pan with parchment paper and cooking spray. Set aside.
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Step 1
Eggs, oil, and water instructions are on the brownie mix box. Mix well and reserve.For peanut butter dough, mix melted butter, granulated sugar, and packed brown sugar in a large bowl.
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Step 2
Whisk creamy peanut butter into sugar mixture for 30–45 seconds until smooth.After each addition, whisk egg and yolk 30 seconds. The highlight matters.
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Step 3
Add pure vanilla and mix.Stir in all-purpose flour, baking powder, and salt with a rubber spatula. Mix without overmixing.Dark chocolate-chip peanut butter cookie dough.
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Step 4
Two spoons alternately add brownie batter and peanut butter cookie dough to a baking pan to marble brookies. Remember, smaller dollops look better!
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Step 5
Bake for 50–55 minutes in preheated oven. A toothpick in the center at 45 minutes indicates doneness. Keep some moist crumbs.
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Step 6
Slice and serve peanut butter brookies after they cool in the pan.We melted a few tablespoons of peanut butter and poured them on top after the brookies came out!