What’s better than a brownie? A brownie with a layer of peanut butter cookie, that’s what. While you are technically making two recipes for just one dish, both are quick and easy and, trust me, these brownies are worth the little extra effort. The beauty of this dish (other than its flavors) are the textures, as the brownie is tender and fudgy, packed full of rich chocolate flavour, while the cookie is chewy and just a little bit salty from the peanuts, which really helps amp up the peanut flavor. As there is so much going on in this, I prefer to cut it into smaller pieces, 24 pieces per recipe, but you can serve these as normal brownies, so 12 pieces per recipe.

　　

Ingredients

Makes 12–24, depending on desired size

　　

For the peanut butter cookie layer

160g (5¾ oz / ½ cup + 2 tablespoons) smooth peanut butter

　　220g (8 oz / 1 cup) light brown sugar

　　1 large egg, plus 2 large egg yolks

　　100g (3½ oz / ¾ cup) all-purpose flour

　　1 teaspoon bicarbonate of soda (baking soda)

　　½ teaspoon fine sea salt

　　100g (3 oz) salted peanuts, roughly chopped

　　

For the brownie layer

150g (5½ oz / 1⅓ sticks) unsalted butter, diced, plus extra for greasing

　　85g (3 oz / 1 cup) cocoa powder

　　100g (3½ oz / ½ cup) caster (superfine) sugar

　　100g (3½ oz / ⅓ cup + 2 tablespoons) light brown sugar

　　¼ teaspoon fine sea salt

　　1 teaspoon vanilla extract

　　2 large eggs

　　70g (2½ oz / ½ cup + 1 tablespoon) all-purpose flour

　　

Step 1

Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease a 13x9" baking tin and line with a piece of parchment paper that overhangs the two long sides. Secure in place with metal clips.

　　

Step 2

For the peanut butter cookie layer, mix the peanut butter and brown sugar together in a large bowl for a couple of minutes until combined and slightly lightened. Add the egg and egg yolks and beat together for a further 2–3 minutes. Add all the remaining ingredients (reserving 3 tablespoons of the peanuts for sprinkling over later) and gently mix together to form a uniform cookie dough. Spread the cookie dough in an even layer in the prepared tin, then set aside.

　　

Step 3

For the brownie layer, add the butter and cocoa to a small saucepan over a medium heat, stirring constantly, until melted and smooth. Remove from the heat and set aside. Place the sugars, salt, vanilla and eggs in a large bowl and whisk together with an electric mixer for 2–3 minutes or until slightly thickened and pale. Pour in the melted butter mixture, mixing briefly until combined, then fold in the flour. Pour the batter over the cookie layer and spread into an even layer, then sprinkle over the reserved peanuts.

　　

Step 4

Bake for about 25–30 minutes, or until a skewer inserted into the middle comes out with a few moist crumbs.

　　Reprinted with permission from One Tin Bakes by Edd Kimber, copyright © 2020. Photographs by Edd Kimber. Published by Kyle Books.Buy the full book from Amazon.