Chocolate PB Brookies
Prep time
Cook time
Total time
Serves: 20 mins
  • ½ cup all purpose flour
  • ¼ cup dark cocoa powder
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • ⅓ cup castor sugar
  • ¼ cup Peanut butter
  • 1 tbsp unsalted butter, melted
  • ¼ cup semi sweet chocolate chips
  • ¼ cup peanut butter chips
  • ¼ tsp salt (skip if using salted butter)
  • 1 tsp vanilla extract
  • 3-4 tbsp milk
  1. Preheat the oven to 320F. Line a baking tray with parchment paper.
  2. In a bowl, sift together the flour, cocoa, baking powder and baking soda. Stir in the sugar and salt. Mix until combined.
  3. Add the peanut butter, butter and vanilla extract.
  4. Add milk (add 2 tablespoons and if you require more to bind your dough then add 1 more tablespoon and proceed. I ended up adding about 3.5 tbsp milk).
  5. Add semi sweet chocolate chips and mix.
  6. Bring together to form a smooth dough.
  7. Chill the dough in the fridge for about 10-15 minutes so it is easier to make balls out of them. If you do not wish to chill, you can scoop the dough on the parchment paper and bake directly.
  8. Make even sized balls and place on the parchment paper, at least 2 inches apart from each other as the brookies tend to spread.
  9. If you do not want your brookies to spread too much, keep the filled tray in the fridge for 10 minutes and then bake. This will give you thicker brookies.
  10. Bake for 10 minutes ONLY. The brookies may look soft or undone, but don’t be tempted to bake longer or they will turn crispy.
  11. Once out of the oven place peanut butter chips on hot out of the oven brookies. Leave them on the tray for 10-15 minutes until fully cool and immediately transfer to an airtight container to store.
Ami says :
Recipe inspired from our famous CHOCOLATE BROOKIESrecipe.
Recipe by Naive Cook Cooks at