Peanut butter brownie cookies
A brownie cookie or 'brookie' is the perfect combination of two of our favourite sweet treats. Swirl through peanut butter on the top of this bake to make it look like a real showstopper.
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 26 x 17cm baking tin with nonstick baking paper. Start by making the cookie layer. Beat the butter and sugar in a mixing bowl with an electric whisk for 3-4 mins until light and fluffy. Whisk in the egg and vanilla until just combined.
- In a separate bowl, mix together the flour and bicarbonate of soda, then fold into the butter mixture, followed by the peanuts, until it just forms a dough. Transfer to the prepared tin; lightly press in with the back of a spoon to cover the bottom with no gaps. Chill for 30 mins.
- Meanwhile, make the brownie layer. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bottom of the bowl). Stir briefly; remove from the heat and leave to cool for 10 mins.
- Whisk the eggs and sugar in a mixing bowl with an electric whisk for 3-4 mins until pale and fluffy. Fold in the melted chocolate, then sieve in the flour, cocoa and baking powder; fold in until just combined.
- Pour the mixture on top of the cookie base and dollop the peanut butter over the top (if it’s very stiff, warm it gently in a small pan first). Use a cutlery knife to swirl it into the brownie mixture. Bake for 40-45 mins until a skewer inserted in the centre comes out with just a few crumbs, and it still feels soft on top. Leave to cool completely in the tin before cutting into 16.
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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