Name: Peanut butter cookie brownies
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 8 servings
Cuisine: Bake
Ingredients: peanut butter cookie layer; 100 g butter softened; 140 g peanut butter smooth; 200 g white sugar; 1 eggs large; 5 ml vanilla essence; 175 g flour; brownie layer; 170 g butter melted and cooled; 275 g brown sugar; 10 ml vanilla essence; 3 eggs large; 75 g cocoa powder; 175 g flour; 1 pinch salt; 200 g chocolate coated peanuts

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Ingredients (16)

	peanut butter cookie layer
100 g	butter — softened
140 g	peanut butter — smooth
200 g	white sugar
1	eggs — large
5 ml	vanilla — essence
175 g	flour
	brownie layer
170 g	butter — melted and cooled
275 g	brown sugar
10 ml	vanilla — essence
3	eggs — large
75 g	cocoa powder
175 g	flour
1 pinch	salt
200 g	chocolate coated peanuts

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Method:

Preheat your oven to 160°C.

Grease and line a 20 x 20cm square tin with baking paper. Make the Peanut Butter Cookie layer first.

Cream together the butter, peanut butter and sugar with an electric mixer for 4-5 minutes until creamy and smooth. Add the egg and vanilla essence, and beat well.

Gradually add in the flour and mix until the dough just comes together.

Press into the prepared tin and level the surface by pushing down with the back of a spoon or the bottom of a drinking glass.

Prick the surface of the dough several times with a fork.

Bake for 20-25 minutes or until golden.The edges will be cooked through but it will still be slightly soft in the centre. Set aside to cool for 10 minutes.

Set the oven to 180°C.

Next make the brownie layer. Beat together the cooled melted butter, brown sugar, eggs and vanilla.In a separate bowl, sift together the flour, cocoa and salt.

Fold this into the butter mixture and mix until there are no more streaks of dry ingredients visible.

Sprinkle the chocolate coated peanuts over the peanut butter cookie layer as evenly as possible.

Carefully spread the brownie mixture over the chocolate-coated peanuts.

Bake for 40-45 minutes or until the brownie batter is cooked (it will still be a little sticky in the centre, but not liquid!).

Leave to cool completely in the tin then slice the brownies into squares or bars. (You can refrigerate for a few hours to make slicing easier).

Serve them as is, or warm with a scoop of ice cream!

Recipe published with permission of The Sweet Rebellion.