You may save time on hectic holidays by making these make-ahead mashed potatoes several days in advance and storing them in the refrigerator.
| Prep Time: | 15 mins |
| Cook Time: | 19 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 9 mins |
| Servings: | 20 |
| Yield: | 1 9×13 inch pan |
Ingredients
- ⅔ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¾ cup white sugar
- 4 fluid ounces coffee-flavored liqueur (Optional)
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup melted butter
- 1 ⅓ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup crunchy peanut butter
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 (4 ounce) packages white chocolate (such as Baker’s®), broken into pieces, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 2/3 cup flour, cocoa powder, 1/4 teaspoon salt, and 1/4 teaspoon baking powder in a large bowl.
- Stir 3/4 cup sugar, coffee liqueur, 2 eggs, and 1 teaspoon vanilla extract together in a large bowl. Add melted butter and the flour mixture; stir and spread batter into an ungreased 9×13-inch baking pan.
- Sift 1 1/3 cups flour, baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt together in a large bowl.
- Beat peanut butter, unsalted butter, brown sugar, and 1/2 cup white sugar together in another large bowl using an electric mixer. Beat in 1 egg and 1 teaspoon vanilla extract. Stir in flour mixture. Place peanut butter cookie dough on top of the brownie mixture in the baking pan.
- Bake in the preheated oven until cookie layer is golden brown, 18 to 20 minutes. Let cool for 15 minutes. Cut into squares and leave in the pan until fully cool, about 20 minutes more.
- Place white chocolate in a microwave-safe bowl. Heat in microwave until melted, about 30 seconds. Place melted chocolate in a resealable plastic sandwich bag and cut a very tiny hole in a corner. Drizzle white chocolate over cooled cookie brownies.
- The first time I tried this recipe, I placed the white chocolate topping on top and refrigerated it without cutting the bars first. I recommend cutting the bars first, otherwise the white chocolate top will get loose and come off when cutting the bars. Enjoy!
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 212 mg |
| Sugars | 28 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
YUMMY!!! I substituted the white chocolate drizzle for chocolate drizzle semi-sweet chocolate drizzle it was amazing delicious and I would definitely be making this recipe again and again served with vanilla ice cream topped off with chocolate drizzle!!!??????????