Let Me Tell You About My Wildly Addictive Brookies

You know those days when you just cannot for the life of you decide between brownies and cookies? (Honestly, if that's not relatable, I salute your restraint!) That's precisely how Peanut Butter Cup Stuffed Brookies waltzed into my kitchen. I blame a rainy Saturday and leftover Halloween candy—oh, and my ever-dramatic sweet tooth. First time I made these, my husband wandered in, took a nibble, and promptly declared I'd reached my peak as a baker. He was half-joking, but these have seriously stolen many snack battles in our house. Anyway, if you like gooey desserts with a little bit of flair—strap in, this one’s a doozy.

Okay, But Why Would You Even Make These?

I make these when I want to absolutely spoil someone, like on a birthday or after a tough week—you know, the sort where even the dog is hiding under the bed. My family goes bananas for this combo: you get chewy brownie, tender cookie, and a melty peanut butter cup surprise (I mean, come on), all in one bite. (Apologies in advance if you burn your tongue like I do, never waiting for them to cool properly.) And honestly—sometimes I just want to see if I can eat the center first, like a fancy version of those stuffed Oreos. Don’t judge.

What You'll Need—And Some Sneaky Swaps

1 box brownie mix (or about 550g homemade brownie batter—I’ve used Ghirardelli & store brands, both are grand)
1 cup (about 130g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt (I sometimes just grab a pinch, to be honest)
½ cup (115g) unsalted butter, melted (use vegan margarine if you’re out—it’s worked in a pinch)
½ cup brown sugar (granulated works, but brown sugar gives it oomph)
¼ cup white sugar
1 large egg
1 teaspoon vanilla extract
¾ cup chocolate chips (or a handful—that’s what my grandma always tossed in)
12 regular peanut butter cups (Reese’s is my usual, but the Aldi ones taste fine—seriously!)

Adulting hack: When I'm feeling extra, I do half dark and half milk chocolate chips. More depth, less guilt (sort of).

The (Kind of Messy) Directions

Preheat your oven to 350°F (175°C). I always forget this step, then have to wait around, so—don’t be like me. Grease a 9x13 inch pan or line with parchment if you hate washing up.
If you're using a boxed mix, follow the box steps for brownies. Homemade? Grab your recipe. Mix it up and set aside. (This is where I usually sneak a taste. Quality control, right?)
For the cookie dough: Beat together melted butter and both sugars until it looks like beach sand gone wet. Add egg & vanilla. Mix for a sec. Toss in the flour, baking soda, salt, and finally the chocolate chips.
Time for pan magic! Spread about half the brownie batter in a fairly even layer. (I sometimes pat it out with damp fingers when it gets sticky.)
Space out the peanut butter cups on top, pressing down gently. Don’t stress if they aren’t evenly spaced—I never get it right and nobody cares.
Drop the cookie dough on top in blobs, then sort of squish it around so it mostly covers the candy. Dollop the rest of the brownie batter on, and swirl it a bit with a butter knife. Not going to lie, this always looks kind of wonky. That’s normal.
Bake for 28-34 minutes (check at 28). Edges should look set, but the middle might seem wobbly—it’ll firm up as it cools. (If you poke it, it’s probably done; on second thought, don’t overbake, or you’ll lose that gooey vibe we’re chasing.)
Let cool (ha, good luck), then cut into bars. Or just eat straight from the pan with a fork—I honestly won’t tell.

Random Notes (a.k.a. What I Wish I'd Known Sooner)

If you use mini peanut butter cups, cut the bake time by a few minutes—they melt much faster. Trust me, I learned the hard way when mine turned into caramelized blobs.
The middle will look too soft at first. Actually, it sets up better the next day—if you have the willpower to wait.
When I’m sweaty or rushed, I microwave the butter and skip letting it cool. No disasters yet.

What Happens If You Go Off Script?

I once made this swapping in almond butter cups—you know, just for a laugh. They tasted fancy but were a bit too crumbly, if I’m honest. My cousin tried using peanut M&Ms instead (don’t bother; they just vanish). Sometimes I add sea salt flakes on top for a salty kick. Oh, and white chocolate chips? Not bad, but... not as good.

Gear Talk—Don’t Panic If You Don’t Have Everything

A 9x13" pan is ideal but, real talk—I've used an old square Pyrex (just make thicker bars). No stand mixer? Elbow grease and a wooden spoon do the trick. Parchment makes cleanup a breeze, unless you forget to buy some (been there), in which case butter the living daylights out of your pan.

Will They Even Last Long Enough To Store?

Officially, you can keep these in an airtight tin for up to 4 days. But in my house, they rarely make it past day one. I sometimes hide a corner chunk in a “secret” Tupperware, though, and the flavors mellow out a bit overnight. Freezer? Sure, just wrap well—they taste good straight from frozen, not that I’d know or anything. Serious Eats has more storage tips I kind of stumbled on last winter.

How We Serve Them Around Here

With ice cream, always. Sometimes I microwave a square for 15 seconds, plop on a scoop, and drown it in hot fudge (because I’m an adult and can do what I want). My sister-in-law swears by a dusting of powdered sugar, fancy bakery style. For birthdays? Add some sprinkles. Why not?

Lessons Learnt (the Hard Way)

Don’t rush the cooling stage—it really does help set them. I once tried to flip them out early and they fell apart; delicious but not pretty.
Patience is not my thing, but if you start slicing too soon, you’ll just make a squishy mess. (Tastes great, just less Instagram-able.)
Makeshift swirling with a chopstick is actually better than a fork. Not even kidding.

Chatty Little FAQ (From Real Texts & DMs)

Can I double this for a party?
Sure can! But, word to the wise, it gets even gooier in a bigger batch. Maybe add 5-ish minutes to the bake, but watch closely.

Is boxed brownie mix really okay?
Honestly, yes. I use homemade when I’m feeling Martha Stewart-y, but no one’s ever complained about the boxed stuff—sometimes it’s easier and reliable. King Arthur Flour’s fudge brownies recipe is my go-to homemade version.

Do they freeze well?
They do, actually—just don’t forget they exist, like I did during one weird spring cleaning.

I’m out of peanut butter cups. Can I use something else?
Ooh, you rebel. Mini Snickers work okay (they’re a bit chewier), or even caramel-filled chocolates, but honestly—nothing beats the classic.

My cookie layer looks weird—did I mess up?
Probably not. It always looks patchy and strange before baking, but it’ll blend as it cooks. Looks aren’t everything!

Help! I don’t have a mixer.
No worries; just use a big bowl and some muscle. It’ll be fine, promise.

So, that’s the whole shebang! If you manage to save any, you’re a stronger soul than I am. Let me know how your experiments turn out—and send photos if you nail that perfect swirl. Or just, you know, enjoy every gooey, messy bite. Sally’s Baking Addiction has some other wild brookie combos if you want to go down the dessert rabbit hole.

Peanut Butter Cup Stuffed Brookies