Today’s recipe is from Stef, who loves to bake and share recipes on Canarsie Cookies. This “Peanut Butter Brookie” is one of her creations, and I was lucky to be on the receiving end of a half dozen.
Stef makes her brookies (half brownie, half cookie) with organic peanut butter cookie dough and brownie batter and bakes them in a paper lined square muffin or bar cookie pan. This makes a lovely presentation, plus the shape is also perfect for packaging and shipping. For my package, she wrapped six brookies individually, fit them into a rectangular Ziplock container, and tied it all together with a ribbon.
The stamped labels were a nice touch, too!
So thanks to Stef for sharing her recipe, and I look forward to making it very soon. In the meantime, here’s Stef’s write-up on how her Brookie’s came to be.
The Organic Peanut Butter Explosion Brookie by Stefanie Mysel
One of the coolest things I used to do as a girl was constantly mix up flavors of well…anything. My friends and I lived outside Allentown, PA and would go to a place called Rita’s. They stayed open during the summer and sold Italian ices mixed with different flavored custards. It got me thinking…what if you combined your favorite recipes into one? So I decided to try different combinations and just happened to have a group of testers. Who were the testers? My husband’s golf students. Here’s what happened…I began testing recipes out on the golfers to see what really caught their attention. One afternoon my husband taught a long driving class and we came up with a “power” recipe. A peanut butter cookie on top of a chocolate brownie. The results were amazing! We got feedback like, “love the class…can you bring me one of those cookie combo things too?” From there, if we tried a recipe and it didn’t get that kind of feedback, we trashed it. So this recipe you’re about to see was tested by 50 people and was sold at the golf course.In terms of using organic ingredients. You don’t have to for any recipe but what we found is organic ingredients bought from farmers markets tend to last longer, taste fresher and in some cases can be less expensive. If you go later in the market session, often times you can score deals because the vendors just want to reduce leftovers. That’s when you get bargains.
- 1/2 cup unsalted butter
- 1/3 cup unbleached all purpose flour
- 1 cup white granulated sugar
- 2 eggs
- 1/4 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- ¼ tsp salt
- 1/4 cup unsalted butter
- 1/4 cup smooth peanut butter
- 1/4 cup white granulated sugar
- 1/4 cup packed light brown sugar
- 1 egg
- 2/3 cup unbleached all purpose flour
- 2/3 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/4 cup semisweet chocolate chips
- 1 tbl butter
- 1/3 tbl light corn syrup
- 1 tbl milk
- 1/8 tsp vanilla extract
- Cooking spray or vegetable shortening for greasing pan
- Square or round cup cupcake pan
- Preheat oven to 350 degrees F.
- Grease square/round cup cupcake pan on all sides.
- To Prepare Brownie Batter: Melt butter in small or medium saucepan.
- Remove butter from heat and pour butter into large mixing bowl. Mix in sugar, eggs and vanilla until smooth. Mix in flour, cocoa powder, baking powder, and salt until well mixed. Set batter aside.
- To Prepare Cookie Dough: Soften butter in microwave for about 20 seconds or until super soft, but not melted completely.
- Cream together butter, white sugar, brown sugar, and peanut butter until smooth. Mix in egg until smooth. Stir in flour, salt, baking soda, and baking powder.
- Baking: Fill cupcake cups about ¼ full with brownie batter. Put cookie dough on top of brownie batter until cups are about ¾ full. You don’t want to fill cups to top because they may overflow when baked. Repeat until all cupcake cups are full and batters are used.
- Bake on 350 degrees F for 20 minutes or until toothpick when inserted comes out clean and cookie dough is lightly browned.Once baked, let cool.
- To prepare glaze: In a double boiler over hot, but not boiling water, combine chocolate chips, butter, corn syrup, and milk. Once mixture is melted and smooth, mix in vanilla. Drizzle glaze over cooled brookies.