{Gluten Free} Peanut Butter Chocolate Brookies

Have you ever been at a party or a potluck and there are brownies and cookies and you’re faced with a choice. Do you choose the brownie or do you choose the cookie? But what if you want both? Well I have the perfect solution for you. Bake the brownie and the cookie together! Brownie plus cookie equals brookie. And let me just say who ever decided it was a good idea to combine peanut butter and chocolate was pure genius. It’s a tiny bit salty, nice and creamy, and of course rich and “chocolatey”. Just plain yum!

These brookies require a little extra work since you’re essentially making two desserts at one time. But absolutely worth the little extra mess and effort. I also snuck in my favorite little dark chocolate peanut butter cups from trader joes for a little surprise treat.

What you’ll need:
2 mixing bowls
Measuring cups and spoons
Baking dish
Something to mix with
Knife
Cutting board
Non stick cooking spray

Ingredients for the brownie:
½ cup oil
½ cup sugar
1 teaspoon vanilla
2 eggs
½ cup all purpose gluten free flour
1/3 cup of cocoa powder
¼ teaspoon of baking powder
¼ teaspoon of salt
¼ cup of cornstarch
6 dark chocolate peanut butter cups

Ingredients for peanut butter cookie:
1 cup peanut butter
½ cup of sugar
1 egg
1 teaspoon of baking powder
1 teaspoon of vanilla
¼ teaspoon of salt
¼ cup of all purpose gluten free flour

Now for the how to:
Preheat the oven to 350 degrees.  Spray your baking dish with non-stick cooking spray and set aside. In one of your bowls mix together oil, ½ cup of sugar, vanilla, and 2 eggs until combined. Then mix in ½ cups of flour, ¼ teaspoon of baking powder, salt, and cornstarch. Lastly mix in cocoa powder. Pour batter into prepared baking dish and set aside. Next roughly chop up the peanut butter cups and sprinkle them on top of the brownie batter. In the other bowl you will mix together the peanut butter cookie dough. Combine all of the ingredients except the flour. Once all the ingredients are incorporated then mix in ¼ cup of flour. To form even sized cookies I used my tablespoon measuring spoon. Form dough into a ball and if you’d like to get a little fancy make the crisscross indentions with a fork. This recipe will yield 12 cookies. Place cookies evenly on top of brownie dough and bake for 25 minutes. Allow them to cool before cutting. Serve with some vanilla ice cream and you have a complete dessert sure to wow your taste buds. Enjoy!