Peanut Butter Cookie Dough Brownies (FODMAP, gluten-free)

Disclaimer: this recipe contains extremely high amounts of sugar in every form possible, a lot of butter, cream cheese, peanut butter and even more chocolate. Making this recipe is discouraged if you want to lose weight or if you don’t like sweet. But if you are craving something sinful, sweet and chocolatey, this is the place to be. Because I have peanut butter cookie dough brownies for you! 

These brownies are extremely sinful. They contain everything that is good and you can make them even more sinful by adding more toppings of your choice. The bottom layer consists of simple brownies and the topping is a cookie dough layer with peanut butter. I chose to only add dark chocolate chips to my topping, but you can also add M&M’s or different kinds of chocolate or chocolate chips. This recipe will create a soft gooey chocolate layer and a creamy peanut butter cookie dough layer with crunchy bites in it. Is your mouth watering already?

Cut the brownies into small squares (I suggest cutting the brownies you see on the picture in half, at least, one more time), because they are quite heavy.

Brownies with peanut butter cookie dough - Karlijnskitchen.com

What do you need (for 16 brownies)

This recipe is based on the recipe triple chocolate cookie dough brownies from the book Peanut Butter Comfort by Averie Sunshine.

For the brownies

  • 170 g (3/4 cup) butter
  • 170 g (6 ounces) dark chocolate
  • 300 g (1 1/2 cups) granulated sugar
  • 90 g (1/2 cup) brown sugar
  • 2 tbsp brewed coffee
  • 1 ½ tsp vanilla extract
  • 3 eggs
  • 130 g (1 cup) gluten-free flour

For the cookie dough layer

  • 115 g (4 ounces ) lactose-free cream cheese
  • 165 g (2/3 cup) creamy peanut butter
  • 25 g soft butter
  • 100 g (1/2 cup) granulated sugar
  • 60 g (1/2 cup) powdered sugar
  • 90 g (1/2 cup) brown sugar
  • 1 ½ tsp vanilla extract
  • 50 g (1/2 cup) oatmeal
  • 50 g gluten-free flour (about 1/2 cup) + a few extra tablespoons
  • ½ tsp salt
  • 1 cup chocolate chips of your choice or chopped chocolate or M&Ms. Whatever you like.

Notes for Fodmappers

  • The large amounts of sugar and fat in the peanut butter cookie dough brownies can give you problems. Therefore, it is advised to only eat one small square of these brownies at a time.

Peanut butter cookie dough brownies - Karlijnskitchen.com

How to prepare the peanut butter cookie dough brownies

The brownies

  1. Pre-heat the oven to 180 degrees Celsius. Grease a square baking tin and layer with baking parchment.
  2. Melt the chocolate and the butter together in a microwave proof bowl in the microwave or in a pan.
  3. Stir the sugars through. The mixture will remain grainy.

Brownies with peanut butter cookie dough - Karlijnskitchen.com

  1. Add the coffee and the vanilla extract and mix everything into a smooth mixture.
  2. Add the eggs and mix everything together. Finally, add the flour and stir until just combined.
  3. Pour the mixture into the baking tin.

Peanut butter cookie dough brownies - Karlijnskitchen.com

  1. Bake the brownies for about 25-30 minutes. The brownies are done when a toothpick comes out clean.
  2. Leave them to cool down completely.

Peanut butter cookie dough brownies - Karlijnskitchen.com

For the cookie dough layer

  1. Mix the cream cheese, peanut butter and butter into a creamy mixture.
  2. Add the sugars and the vanilla extract and stir everything together for 2-3 minutes.
  3. Add oatmeal, flour and salt and mix everything until combined. Add extra flour tablespoon by tablespoon until you get the right cookie dough like mixture.
  4. Add the chocolate chips and other ingredients to your preference and stir them through the dough. I used dark chocolate chips and a few milk chocolate Easter eggs.

Peanut butter cookie dough brownies - Karlijnskitchen.com

  1. Divide the cookie dough over the cold brownies and put the brownies in the fridge for at least an hour so the topping can set.
  2. Cut the brownies in small squares. They are quite heavy, so a small piece will be enough!
  3. You can store the peanut butter cookie dough brownies up to 5 days in the fridge. If you want to keep them longer you can freeze them.

Enjoy!

Will you let me know if you have made my peanut butter cookie dough brownies? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Peanut butter cookie dough brownies - Karlijnskitchen.com

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Peanut Butter Cookie Dough (FODMAP, gluten-free)


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  • Author: Karlijn
  • Total Time: 1 hour
  • Servings: 16 1x

Description

Are you not afraid of sugar, butter and chocolate and do you like gooey brownies? Then these peanut butter cookie dough brownies are perfect for you!


Ingredients

Scale

For the brownies

  • 170 g (3/4 cup) butter
  • 170 g (6 ounces) dark chocolate
  • 300 g (1 1/2 cups) granulated sugar
  • 90 g (1/2 cup) brown sugar
  • 2 tbsp brewed coffee
  • 1 ½ tsp vanilla extract
  • 3 eggs
  • 130 g (1 cup) gluten-free flour

For the cookie dough layer

  • 115 g (4 ounces ) lactose-free cream cheese
  • 165 g (2/3 cup) creamy peanut butter
  • 25 g soft butter
  • 100 g (1/2 cup) granulated sugar
  • 60 g (1/2 cup) powdered sugar
  • 90 g (1/2 cup) brown sugar
  • 1 ½ tsp vanilla extract
  • 50 g (1/2 cup) oatmeal
  • 50 g gluten-free flour (about 1/2 cup) + a few extra tablespoons
  • ½ tsp salt
  • 1 cup chocolate chips of your choice or chopped chocolate or M&Ms. Whatever you like.

Instructions

The brownies

  1. Pre-heat the oven to 180 degrees Celsius. Grease a square baking tin and layer with baking parchment.
  2. Melt the chocolate and the butter together in a microwave proof bowl in the microwave or in a pan.
  3. Stir the sugars through. The mixture will remain grainy.
  4. Add the coffee and the vanilla extract and mix everything into a smooth mixture.
  5. Add the eggs and mix everything together. Finally, add the flour and stir until just combined.
  6. Pour the mixture into the baking tin.
  7. Bake the brownies for about 25-30 minutes. The brownies are done when a toothpick comes out clean.
  8. Leave them to cool down completely.

For the cookie dough layer

  1. Mix the cream cheese, peanut butter and butter into a creamy mixture.
  2. Add the sugars and the vanilla extract and stir everything together for 2-3 minutes.
  3. Add oatmeal, flour and salt and mix everything until combined. Add extra flour tablespoon by tablespoon until you get the right cookie dough like mixture.
  4. Add the chocolate chips and other ingredients to your preference and stir them through the dough. I used dark chocolate chips and a few milk chocolate Easter eggs.
  5. Divide the cookie dough over the cold brownies and put the brownies in the fridge for at least an hour so the topping can set.
  6. Cut the brownies in small squares. They are quite heavy, so a small piece will be enough!
  7. You can store the brownies up to 5 days in the fridge. If you want to keep them longer you can freeze them.

Notes

The large amounts of sugar and fat in these brownies can give you problems. Therefore, it is advised to only eat one small square of these brownies at a time.

  • Prep Time: 30 mins
  • Cook Time: 30 mins

 

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