Chocolate Peanut Butter Brookies
a beautiful marriage: no eggs, no problem
Short on eggs? Me too, so do not worry! This recipe doesn’t use a single egg, it can also be made totally vegan if that’s your jam.
A brookie is the marriage between two of everyone’s favorite baked goods: cookies and brownies. This version makes use of the classic pairing of peanut butter and chocolate, but you can brookie just about any cookie dough + brownie batter by dolloping the alternating doughs into a baking pan then gently swirling them together.
This brookie is all of the things: sweet and salty, chewy and fudgy, easy to make, no mixer or fancy equipment required. The only thing that you might have to seek out is a bit of ground flax seed. We are relying on the power of the “flax egg” as a binder here, which is made by mixing ground flax seed with water. The flax is activated by the water and creates a gel that gives the dough enough structure to hold together when sliced.
The dough will puff up in the oven then deflate, giving the finished bars two distinct textures: crisp and chewy at the edges and soft and fudgy in the center. I love a good chewy edge, and those went first in my house. Make sure to let them cool completely before attempting to remove them from the pan or you will have a big mess on your hands.
If you can't wait until they are cool, you can spoon the warm brookies into a bowl with some ice cream and revel in your genius.
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