Peanut Butter Cookie Dough Brownies

By srumbel

These Peanut Butter Cookie Dough Brownies are the perfect combination of salty and sweet. And the peanut butter cookie dough contains no egg, so it’s safe to eat right out of the bowl!
from kitchenmeetsgirl.com

Ingredients

• For the cookie dough:
• 1 batch brownies, baked in an 8x8 pan and cooled {I used this one}
• 1/4 cup (4 tablespoons) unsalted butter, room temperature
• 1/4 cup creamy peanut butter
• 1/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 tablespoons milk (I used almond milk)
• 1/2 teaspoon vanilla
• 1 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup peanut butter M&Ms, chopped (optional)
• For the glaze:
• 3 1/2 ounces semi-sweet chocolate, chopped
• 2 tablespoons butter

Preparation

Step 1

For the cookie dough:
Beat butter, sugars, and peanut butter in a large bowl using an electric mixer until light and creamy (about 2 or 3 minutes). Mix in milk and vanilla. Stir in flour and salt and mix on low speed until incorporated. Stir in M&Ms, if using.
Spread the dough over the top of the cooled brownies. Refrigerate while you make the glaze.

For the glaze:
Melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Once melted, pour the mixture over the top of the cookie dough and spread into a thin layer. Chill until set, about 30 minutes.
Keep refrigerated in an airtight container for up to 3 days.