Brookies with Peanut Butter Frosting. Half brownie, half cookie, smothered in creamy whipped peanut butter frosting. Last but not least a drizzle of butterscotch and sprinkling of shaved chocolate.
Cant decide if you should make brownies or chocolate chip cookies? I have the solution. Brookies with Peanut Butter Frosting and a drizzle of butterscotch. The best of both worlds in one fabulous bar cookie taken to the next level with peanut butter and butterscotch.
These Brookies are a winner and here’s why:
- Dense, fudgy, deep, rich, chocolaty brownies. A chocoholics dream.
- Americas classic chocolate chip cookie, you cant ever go wrong with a chocolate chip cookie.
- Whipped peanut butter frosting. Doesn’t pb belong with brownies and chocolate chip cookies?
- Beautifully golden, sweet, buttery butterscotch drizzle.
- Layer and layers of yum!!
To make these Brookies with Peanut Butter Frosting I took spoonfuls of each batter and alternated each. I used smaller spoonfuls to make sure when I cut into these I would get both the brownie and cookie. Bake together and voila, brookies. The first time I made these I baked them perfectly but maybe a little too perfectly. I wanted that just a little under baked texture. So I made them (and ate them) a second time, only this time I baked them 5 minutes less and it made all the difference! Not so underdone that they are gooey but right on the edge of underdone and just done. Perfection!
Promise me you will make the peanut butter frosting, please, promise me!! This is like the diamond necklace that makes the dress at the Oscars. The brownies, like the dress, would be great with out it. But the pb frosting, like the jewels, make these brownies something extraordinary. Its soft, light and fluffy. Because it is a softer frosting it cannot be piped, it will not hold the shape. It glides on silky and smooth and melts in your mouth.
Drizzle, drizzle, drizzle, because we I, and I’m guess you, love a drizzle. And you know I love butterscotch (need a recipe, try this one). You can make your own or buy your favorite. Shaved chocolate finishes it all off. I thought it would be nice to have that little snap of chocolate plus it’s pretty 😉 .
Your friends and family will love you for these!!
WANT TO PIN IT FOR LATER? Here you go!
- 1⅓ cups granulated sugar
- ⅓ cup brown sugar
- ¾ cup melted butter
- 2 Tbsp milk
- 2 large eggs
- 3 tsp vanilla
- 1⅓ cups all purpose flour
- ¾ cup + 2 Tbsp cocoa powder
- ½ tsp baking powder
- pinch of salt
- CHOCOLATE CHIP COOKIE:
- 1⅓ cup all purpose four
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup butter room temp
- ¼ cup granulated sugar
- ¾ light brown sugar
- 1 large egg room temp
- 2 tsp vanilla
- 1 cup semi-sweet chocolate chips
- PEANUT BUTTER WHIPPED FROSTING:
- ¾ cup butter room temp
- 1 cup creamy peanut butter
- 1¼ cup powdered sugar
- 2 tsp vanilla extract
- Chocolate shavings
- Preheat oven to 350 Degrees F.
- Line 9x13 pan with parchment set aside.
- In large bowl combine and stir the flour, cocoa, salt and baking powder.
- In mixing bowl add sugars, butter, vanilla, milk and mix on medium speed.
- Add in the eggs and mix well to combine.
- With mixer on low speed slowly add in the flour mixture one spoonful at a time.
- Mix until combined.
- Set aside, make cookie dough.
- CHOCOLATE CHIP COOKIE:
- In large bowl put the flour, baking powder and salt.
- In bowl of mixer cream the butter until light and fluffy.
- Add in the sugars, continue mixing.
- Add in the egg and vanilla, mix until well combined.
- With mixer on low add in the flour mixture one spoonful at a time.
- Mix until combined.
- By hand fold in the chocolate chips.
- ASSEMBLY FOR BAKING:
- Start by placing small spoonfuls of cookie dough into pan first. There will be a little more brownie batter than cookie dough, no worries.
- Make sure the cookie dough spoonfuls are evenly distributed around the 9x13 pan, then start filling in the spaces with brownie batter.
- Once all batter and dough is in the pan smooth out with off set spatula or regular spatula. (you may see more brownie batter on top than cookie dough this is fine. )
- Bake 25 minutes, this will give you a texture of just under baked slightly but not gooey.
- Let cool completely.
- PEANUT BUTTER FROSTING:
- In bowl of a mixer cream the butter and the peanut butter.
- With mixer on low add in the powdered sugar one spoonful at a time.
- Add in the vanilla and mix until all combined and there are no small lumps of powdered sugar left.
- Frosting should be light, smooth and creamy.
- ASSEMBLY OF FINISHED PRODUCT:
- Plop frosting on top of brookie and spread out evenly with offset spatula (regular spatula or back of spoon will work to).
- Sprinkle on chocolate shavings and drizzle with butterscotch.
- Keep in cool dry place.
- If you find the pb frosting is getting too soft you can refrigerate these, I would recommend taking out ½ hour before serving. They are best room temp in my opinion.