Rating: 5 stars 5
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Inspired (and cribbed) largely from Brooke's Best Bombshell Brownies and Eggless Peanut Butter Cookies, both recipes found here on Allrecipes, I concocted this amazing treat. They turned out so fantastic, I thought they deserved their own recipe.


Recipe Summary

30 mins
35 mins
1 hr 5 mins
2 hrs 10 mins
24 servings


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cookie Dough:


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  • Combine 2 1/2 cups white sugar, 1 cup melted butter, and vanilla extract in a large bowl. Beat in eggs one at a time with an electric mixer, mixing well after each addition until thoroughly blended.

  • Sift 1 1/2 cups flour, cocoa powder, and salt together in a bowl. Stir flour mixture gradually into butter mixture until blended. Spread batter evenly into the prepared baking dish.

  • Bake in the preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes.

  • Combine milk and vinegar in a large bowl and let stand for 5 minutes until milk sours. Add 1/2 cup butter, peanut butter, 1/2 cup white sugar, and brown sugar; stir until mixture is smooth and fully combined.

  • Sift 1 1/4 cups flour, baking soda, baking powder, and salt together in a small bowl. Mix into peanut butter mixture until well blended.

  • Spread peanut butter mixture over warm brownies. Drizzle melted chocolate chips on top. Refrigerate for 1 to 2 hours before cutting into squares.

Cook's Note:

If you like your brownies soft and gooey, bake for 25 minutes only.

Nutrition Facts

348 calories; protein 5g; carbohydrates 47g; fat 17.3g; cholesterol 61.7mg; sodium 292.7mg. Full Nutrition