Meet the Peanut Butter Cookie Dough Brownie.
9×13 pan of brownies, baked and cooled (I used Ghirardelli Chocolate Supreme Brownie Mix.)
1/4 cup salted butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1 cup brown sugar
1/4 cup + 2 tablespoons milk
1 tablespoon vanilla extract
2 cups all purpose flour
1 & 1/4 cups Pretzel M&M’s (While I love these, ShopRite was out. I used mini chocolate chips instead.)
1. With an electric mixer, cream the butter and peanut butter until smooth, about 1 minute. Add the sugars, and continue creaming until light and fluffy, about 1 minute more. Add the milk and vanilla, and mix until smooth. Add the flour, and continue to mix at low speed until fully combined. Stir in the M&M’s or chocolate chips.
2. Spoon the cookie dough onto the cooled brownies and spread gently into an even layer. This is tricky. I flattened it out into a few cookie dough pancakes to make it easier to spread on. Slice into squares and serve. These are great chilled, but they are still good at room temperature.