This rich, layered treat combines fudgy brownies with a creamy, egg-free peanut butter cookie dough topping and a silky ganache finish. Each bite offers the perfect balance of chocolate and peanut butter for a dessert that stands out on any table.
Why You’ll Love This Recipe
These brownies deliver multiple decadent layers: a dense and chocolaty brownie base, a safe-to-eat peanut butter cookie dough center, and a glossy ganache topping. They are visually impressive, easy to prepare, and ideal for anyone who adores cookie dough. The texture contrast—fudgy, creamy, and smooth—makes each square irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Brownie Layer
½ cup unsalted butter
2 ounces unsweetened chocolate
1 teaspoon vanilla extract
1 cup granulated sugar
2 large eggs
½ cup + 2 tablespoons all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup bittersweet chocolate chips
Peanut Butter Cookie Dough Layer
¼ cup unsalted butter, at room temperature
½ cup packed light brown sugar
2 tablespoons milk
½ cup creamy peanut butter
½ cup + 2 tablespoons all-purpose flour (toasted for safety if desired)
½ teaspoon salt
Ganache Layer
¾ cup chocolate chips
3 tablespoons heavy cream
1 teaspoon granulated sugar
Peanut butter chips for topping (optional)
Directions
Prepare the pan:
Preheat the oven to 350°F. Grease an 8×8-inch baking pan and line the bottom with a parchment strip that overhangs two opposite sides. Grease the parchment as well.
Make the brownie layer:
Melt the butter and unsweetened chocolate together in the microwave for about 2 minutes. Stir until smooth, then mix in the vanilla.
In a separate bowl, beat the sugar and eggs with an electric mixer. Add the cooled chocolate mixture and blend.
Whisk flour, baking powder, and salt in another bowl, then add to the wet mixture along with the chocolate chips.
Spread the batter into the prepared pan and bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Make the cookie dough layer:
Beat the butter and brown sugar until creamy. Add milk and peanut butter and mix until smooth.
Stir in the flour and salt.
Spread evenly over the cooled brownie layer.
Make the ganache:
Combine chocolate chips, cream, and sugar in a microwave-safe bowl. Heat for 1 minute, stirring halfway. Continue heating in 30-second intervals, stirring each time, until smooth.
Drizzle over the cookie dough layer and spread evenly. Top with peanut butter chips if desired.
Refrigerate for at least 1 hour, then lift out using the parchment and cut into squares.
Servings and Timing
This recipe yields approximately 16 brownies. Prep time: about 25 minutes Bake time: 22–28 minutes Chill time: at least 1 hour Total time: about 1 hour 45 minutes
Variations
Use dark chocolate chips for a deeper, more intense chocolate flavor.
Add chopped roasted peanuts to the cookie dough layer for extra crunch.
Swirl a small amount of melted peanut butter into the ganache before it sets for a marbled effect.
Substitute milk chocolate for the ganache if you prefer a sweeter finish.
Storage/Reheating
Store the brownies in an airtight container in the refrigerator for up to 5 days. They are best served chilled to maintain the texture of the cookie dough layer.
These brownies do not require reheating, but they can be softened at room temperature for 10–15 minutes before serving if you prefer a slightly creamier bite.
They can also be frozen for up to 2 months; thaw overnight in the refrigerator.
FAQs
How do I make the flour safe for eating?
Toast the flour on a baking sheet at 350°F for 5 minutes to eliminate potential bacteria, then cool before using.
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter adds texture and works well in the cookie dough layer.
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Baking time for the brownies may increase slightly.
Do these brownies need to stay refrigerated?
Yes, refrigeration keeps the cookie dough layer firm and fresh.
Can I make the brownies ahead of time?
Absolutely. They actually slice better after a night in the refrigerator.
Can I omit the ganache?
Yes, but the ganache adds structure and richness, so the dessert will be less decadent without it.
Why is there no egg in the cookie dough layer?
The dough is intentionally egg-free to make it safe for eating without baking.
Can I use a boxed brownie mix?
Yes, you may substitute a boxed mix for the bottom layer. Prepare it according to package instructions and continue with the remaining layers.
How do I cut clean squares?
Chill the brownies thoroughly, use a sharp knife, and wipe the blade between cuts.
Can I freeze individual brownie squares?
Yes, wrap each square tightly and store in an airtight container to prevent freezer burn.
Conclusion
Peanut Butter Cookie Dough Brownies offer the ultimate layered dessert experience with their rich chocolate base, creamy peanut butter center, and smooth ganache topping. They’re simple to prepare, visually impressive, and guaranteed to satisfy any cookie dough enthusiast. Whether for gatherings, celebrations, or pure indulgence, this recipe is one you’ll return to again and again.
These Peanut Butter Cookie Dough Brownies feature a fudgy chocolate brownie base, a creamy egg-free peanut butter cookie dough layer, and a silky ganache topping. A decadent, multi-layered dessert perfect for chocolate and peanut butter lovers.
Ingredients
Brownie Layer:
1/2 cup unsalted butter
2 ounces unsweetened chocolate
1 teaspoon vanilla extract
1 cup granulated sugar
2 large eggs
1/2 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips
Peanut Butter Cookie Dough Layer:
1/4 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 cup creamy peanut butter
1/2 cup + 2 tablespoons all-purpose flour (toasted if desired)
1/2 teaspoon salt
Ganache Layer:
3/4 cup chocolate chips
3 tablespoons heavy cream
1 teaspoon granulated sugar
Peanut butter chips for topping (optional)
Instructions
Prepare the pan: Preheat oven to 350°F (175°C). Grease an 8×8-inch pan and line with parchment, leaving overhangs for easy removal.
Make the brownie base: Melt butter and unsweetened chocolate in the microwave for about 2 minutes. Stir smooth and add vanilla. In another bowl, beat sugar and eggs until combined, then mix in the cooled chocolate mixture. Whisk together flour, baking powder, and salt; add to wet batter along with chocolate chips. Spread into the pan and bake 22–28 minutes. Cool completely.
Make the cookie dough layer: Beat butter and brown sugar until creamy. Add milk and peanut butter; mix smooth. Stir in flour and salt. Spread evenly over cooled brownies.
Make the ganache: Combine chocolate chips, cream, and sugar in a microwave-safe bowl. Heat 1 minute, stirring halfway. Continue in 30-second intervals until smooth. Spread over cookie dough and top with peanut butter chips if desired.
Refrigerate at least 1 hour, then lift via parchment and slice.
Notes
Toast flour for safety by baking at 350°F for 5 minutes.
Add chopped peanuts for added crunch in the cookie dough layer.
Use dark chocolate chips for a richer, less sweet brownie.
Swirl melted peanut butter into the ganache for a decorative twist.
