Sunday, September 4, 2016

Peanut Butter Brookie

Peanut Butter Brookie












Have you ever had a Brookie?  They’re part brownie, part cookie and 100% delicious.

But some Brookies can be a little too sweet. 

Not these!

The typical recipe combines brownie batter with a classic chocolate chip cookie dough.  I reduce the sugar in both recipes and switched things up by stirring my chocolate chips into peanut butter cookie dough instead for that sweet and salty component. 

The small change makes these less cloying and more delicious.  You're gonna love this.

Peanut Butter Brookie
Prep time: 20 minutes
Bake Time: 40 minutes
Servings: 24

Ingredients For the Peanut Butter Cookie Dough
  • 1 ¼  cups gluten free flour
  • ½ tsp baking powder
  • ¼  tsp salt
  • ¾ cup peanut butter (192 grams by weight)
  • 6 tablespoons softened butter
  • ¼  cup sugar
  • ½  cup brown sugar (firmly packed)
  • 1 eggs
  • ½ cup mini chocolate chips


Ingredients For the Brownie Batter
  • ½ cup gluten free flour
  • ½  tsp baking powder
  • ¼ tsp salt
  • ¾ cup butter (1 ½ sticks)
  • ¾  cup sugar
  • ¾ cup unsweetened cocoa powder
  • 1 tsp vanilla
  • 2 eggs, room temperature
  • ¼ cup mini chocolate chips


Video Tutorial: Coming Soon

Instructions
  1. Preheat the oven to 350°F (or 175 °C) and line a 9 inch round cake pan with parchment paper sprayed with nonstick spray.
  2. For the peanut butter cookie layer, stir together the flour, baking powder, and salt and set aside
  3. Cream together the peanut butter, butter and both sugars until smooth.
  4. Add the egg and mix until well blended. (the mixture may look curdled at this point)
  5. Add the flour mixture mix until incorporated then stir in the mini chocolate chips and mix until evenly dispersed.   
  6. Reserve ¼ of the dough and press the remaining 3/4 of the dough into an even layer onto the bottom of the prepared pan then use a knuckle to make some divots over the surface.
  7. For the brownie layer, stir together the flour, baking powder and salt and set aside.   
  8. In a medium microwave safe bowl melt the butter then add the sugar, cocoa powder, and vanilla then whisk until well combined.
  9. Add the eggs and mix until incorporated.
  10. Add the flour mixture and stir until the wet and dry ingredients are well combined then stir in the chocolate chips and spread the brownie batter over the cookie layer.
  11. Break off small pieces of the reserved dough and scatter them evenly over the brownie layer then bake for 38-40 minutes.
  12. Allow to cool in the pan for 10 minutes before removing.  Cool completely before cutting.

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