Remember when I wrote that post about groceries being different in Austria and the U.S.? Well, my parents saw it and sent me a package that included macaroni and cheese, baking soda, vanilla extract, and (best of all) three types of chocolate chips! Then my friend who is currently teaching English in Russia came to visit for her fall break long weekend and I decided that we needed to bake something that made use of my new supplies.
We went on a recipe hunt and found these crazy Peanut Butter Cookie Dough Brownies from Tracey’s Culinary Adventures and decided we had to make them. We generally try not to come off as super American but, man, chocolate chip cookie dough, peanut butter, and brownies are three things that America really has going for it.
Now, what I probably also should’ve mentioned in my post about groceries is that it is also
hard impossible to find brown sugar here. So these brownies ended up being a little disappointing because they lacked some essential cookie dough-ness that I know would’ve been solved had real brown sugar been included. The demerara sugar we used–the closest thing to brown sugar widely available in Austria–left the cookie dough crunchy when it wasn’t supposed to be.
Don’t get me wrong, these were still pretty tasty. I actually found them better after they sat overnight in the fridge. Maybe all the flavors melded together more or something?
Also, I’d like to apologize for these far-from-perfect photographs. I know my pictures aren’t the greatest, but I’m not at all pleased with how these pictures came out. They aren’t an accurate representation of this ridiculous-in-a-good-way layered brownie! But I’m not at the point right now where it’s practical to spend money on props for taking photographs so you’ll have to bear with me while I fiddle around with what I’ve got.
Lastly, these are definitely the sort of thing that’s great to bake with a friend. Sure, they take some extra time, what with the two cooling periods, but in the end they are worth it! Plus, when you’re hanging out with a friend (especially one you haven’t seen since July), time doesn’t matter!
Peanut Butter Cookie Dough Brownies
Adapted from Tracey’s Culinary Adventures
Makes an 8 x 8 pan
- 2 T + 2 tsp cocoa powder
- 3/4 tsp instant espresso or finely ground coffee
- 1/4 cup + 1 T boiling water
- 1 oz dark chocolate, finely chopped
- 2 T unsalted butter, melted
- 1/4 cup + 1 T olive or vegetable oil
- 1 large egg + 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups sugar (I used demerara)
- 3/4 cup + 2 T all-purpose flour
- 1/2 tsp salt
- 1/8 tsp cinnamon
Peanut Butter Cookie Dough
- 1/4 cup creamy peanut butter
- 1/4 cup butter, at room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar (Note: I used all demerara sugar because I had nothing else, but I wouldn’t suggest this!)
- 2 T milk
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 3 oz dark chocolate, chopped
- 3 T milk
- 2 T honey
For the brownies: Preheat the oven to 350ºF. Line an 8 x 8 pan with aluminum foil (leave some overhang) and grease it.
Place cocoa powder, coffee/espresso powder, and chopped chocolate in a medium bowl. Pour the boiling water over the mixture, and stir until smooth. Add the melted butter and oil and continue stirring. Whisk in the egg, egg yolk, and vanilla. Stir in sugar and, once combined, add the flour and salt. Stir until completely incorporated.
Pour the batter into the prepared pan and spread it evenly. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
For the cookie dough: Once the brownies are cool, mix the cookie dough. Cream the peanut butter, butter, and sugars. Once light and fluffy, add in the milk and vanilla, then the flour and salt. When incorporated, stir in the mini chocolate chips, either with an electric mixer on low or with a wooden spoon. Spread in an even layer over the cooled brownies.
For the glaze: In a small saucepan over medium-low heat, bring the milk to a simmer. Remove from heat and add the dark chocolate to the pan. Let sit for a minute or two, then stir until the chocolate is melted and the mixture is completely smooth. Add in the honey. Pour over the cookie dough brownies and spread using an offset spatula.
Let the brownies chill for about half an hour to allow the glaze to set before serving. Use the aluminum foil overhang to remove the brownies from the pan and slice using a sharp knife. Store in the refrigerator.
I thought these were best the day after they were made!
Posted to Angels Homestead’s Saturday Spotlight, Serendipity and Spice’s Manic Monday, Mommy on Demand’s Create It or Bake It, Mostly Homemade Mom’s Show & Share Wednesday, and Mandy’s Recipe Box’s Totally Tasty Tuesday!