Peanut butter and chocolate more often that not make an appearance in my sweet treats, but these peanut butter cookie dough brownies have got to be one of the best creations. Featuring a layer of moreish peanut butter cookie dough sandwiched between a gooey chocolate brownie base and fudgey ganache topping – I don’t think that you’ll find a better brownie recipe than this.
I’m currently obsessed with all things cookie dough – it always takes me back to getting to lick the spoon (or bowl) whilst baking when I was younger. For that reason I love both my cookie dough energy balls and chocolate chip cookie dough nice cream but these triple layered, peanut butter packed brownies might just be the best of the 3.
There’s definitely no denying that I love making no bake brownies; whether it’s a batch of my oreo fudge brownies or chocolate chunk gingerbread brownies, but if you try any of them then it simply has to be these. Whilst the gooey base is so addictive on it’s own, adding the layer of peanut butter cookie dough to the center makes for the most indulgent sweet treat.
I’ve topped these cookie dough bars with my trademark chocolate ganache topping which features in a lot of my recipes. The blend of coconut oil, maple syrup, cacao powder and peanut butter is so simple, but creates the fudgiest layer of ganache, which sinks beneath your teeth and I’m shamelessly obsessed. I honestly can’t decide which layer of these bars is my favourite – all I know is that together they create the dreamiest trio.
You better have your 1kg tubs at the ready because this recipe definitely doesn’t skimp on the peanut butter either, – it’s packed in to all 3 layers of these decadent bars. Made with just 8 simple ingredients and no baking required, these bars are so easy to make that it’s dangerous – I definitely have to resist temptation not to eat the whole batch at once and I’ve no doubt that you will be just as obsessed.
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
For the brownie
- 200g almonds
- 200g medjool dates
- 5 tbsps cacao powder
- 4 tbsps peanut butter
- 2 tbsps nut milk
For the peanut butter cookie dough
- 120g oat flour
- 120g smooth peanut butter
- 4 tbsps maple syrup
- 1 tbsp coconut oil
- 3 tbsps dark chocolate, chopped
- 2 tbsps nut milk
For the ganache topping
- 6 tbsps coconut oil
- 6 tbsps maple syrup
- 6 tbsps cacao powder
- 5 tbsps peanut butter
- Line a square baking tin with grease proof paper – this will make it easier to pull out the brownie later.
- Start by making the brownie – add the nuts to the blender and blitz until they are broken down. Add the remaining brownie ingredients and blitz until fully combined.
- Once the mix is combined – it should stick together when you squeeze it between your fingers, transfer it to the lined baking tin and spread in to an even, compact layer. Place in the freezer to set whilst you make the cookie dough.
- To make the cookie dough, add the oat flour, peanut butter, maple syrup and oat milk to a blender and pulse until combined. Fold the chocolate chips in to the mixture.
- Remove the brownie base from the freezer. Pour over the cookie dough and spread in to an even, compact layer. Place in the freezer to set whilst you make the chocolate ganache.
- To make the ganache, add the coconut oil to a small pan and set over a low heat until fully melted.
- Once melted, stir in the cacao powder, peanut butter and maple syrup until smooth.
- Remove the brownie from the freezer and pour over the ganache. Return to the freezer to set for 2 hours.
- Once set, remove from the freezer and leave to thaw slightly before cutting in to 12 equal slices. Enjoy!
If you liked this recipe then why not try my Chocolate Orange and Pistachio Flapjacks or No Bake Chocolate, Raspberry and Peanut Butter Sandwich Cookies.