I’ve always had a thing against pencils. It sounds strange, but there’s just something about them that drives me nuts. Maybe it’s the way they smudge across the page or how the lead snaps at the worst possible moment, leaving you with that annoying half-written word. Or maybe it’s just the endless sharpening. Whatever the reason, I ditched pencils years ago and made the permanent switch to pens. If I make a mistake, I’d rather deal with a scribbled-out word than fight with an eraser.
But I have to admit, there are moments when even I need some flexibility, so I’ve caved and kept erasable pens on hand. It’s not that I love them, but I appreciate the option to correct my work without the mess. Still, pens just feel final, like every word I write is committed to the page, and there’s something satisfying about that. It’s like I’ve made a decision, and I’m sticking with it—no waffling, no turning back.
Oddly enough, that mindset came into play the first time I made peanut butter cookie brownies. I was in the kitchen, planning to bake regular brownies, when the idea struck to swirl in some peanut butter cookie dough. Just like that, the decision was made—no second guessing, no halfway moves. I scooped the dough right into the brownie batter, swirled them together, and tossed the pan in the oven.
And just like my commitment to pens, the results were worth sticking to. The fudgy brownies and rich, sweet peanut butter cookie dough melded into something that was way better together than they were apart. I’ve been making them ever since, knowing that sometimes the best outcomes come when you decide to go all in, no erasing needed.
Ingredients:
- Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- Peanut Butter Cookie Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
2. For the Brownie Layer:
In a medium bowl, stir together the melted butter, sugar, eggs, and vanilla until smooth. Add the cocoa powder, flour, salt, and baking powder, and stir until just combined. Set aside.
3. For the Peanut Butter Cookie Layer:
In a separate bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually mix in the flour, baking soda, and salt until a soft dough forms.
4. Assembly:
Pour the brownie batter into the prepared baking pan, spreading it out evenly. Drop spoonfuls of the peanut butter cookie dough on top of the brownie layer, gently swirling them together with a knife or spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the bars cool in the pan for at least 10 minutes before slicing.
Tips:
- Don’t over-swirl the dough into the brownie batter—a few light swirls will give you that perfect mix of flavors.
- Try using chunky peanut butter for added texture, or add chocolate chips for extra richness.
- If you want a decorative touch, drizzle melted chocolate or peanut butter on top once the brownies are cool.
Enjoy,
Lauren