Well, this was supposed to be a Cinqo de Mayo post, but Nate took the pictures I needed off of his camera and put them on his computer before I had a chance to get them. I was excited about being so blog-conscious, doing a mexican-inspired meal on Cinqo de Mayo, but he screwed it up :( (don’t worry, Nate, I forgive you, but you better not do it again) …so instead, I bring you dessert.

I decided on a whim the other day to reward Nate with some homemade brownies. I rarely make them from scratch, as I find the boxed ones to usually be superior. However, i thought I’d give them a shot.

Nate loves chocolate-mint, so my first inclination was to make an andes mint brownie. Sounds tasty, right? But then I remembered that we had tons of leftover, stale cookies that are basicaly the TJ’s version of Tagalongs. They were ok, but I thought that in a brownie, they’d taste much better :) To amp up the peanut butter flavor, I also decided to make a layer of pb swirl on top.

Let me tell you, these turned out totally delicious. You could definitely substitute another cookie  in here…although I happen to think that a chocolate covered cookie would work best so that it melts a little.

And you could easily omit the pb topping. But that would be stupid.


Peanut Butter Tagalong-Wannabe Brownies

Recipe by Me

Print this recipe!

Makes 16

1/2 cup (1 stick) butter or margarine, melted + 2 Tbsp, butter melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour + 2 Tbsp flour
1/3 cup Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
12 Tagalong (or similar) cookies

1/2 cup peanut butter
1/4 cup confectioners sugar

Heat oven to 350°F. Grease 8-inch square baking pan.

Whisk together 1 stick melted butter, sugar and vanilla in bowl. Add eggs; whisk well. Stir together 1/2 cup flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.

In a smaller bowl, microwave peanut butter and 2 Tbsp butter for 30 sec – 1 min or until melted. Whisk in confectioners sugar and 2 Tbsp flour.

Pour 1/3 of chocolate batter into pan and spread out. Place the 12 cookies evenly over the batter and press lightly down. Put rest of chocolate batter evenly over cookies and lightly spread without disturbing the cookies.

Put blobs of the pb batter on top of the chocolate. Don’t worry about it looking nice. Using a knife, drag it through the pb and chocolate batter, creating a marbling effect. Tap pan on counter to get all air bubbles out.

Bake 25-30 minutes or until brownies are set and a toothpick comes out clean. Cool completely in pan on wire rack before cutting.


    • Hehe. I know…so hard to keep them in my apt and not eat them! I just keep telling myself that I made them for Nate and it wouldn’t be very nice if he went to get one and there were none left ;)

  1. Wow, they look delicious. I love peanut butter and chocolate. You’re so sweet to Nate, even after he steals your pictures. :)

  2. Oh my goodness would these fit the bill for my chocolate craving! They look so tasty and chocolatey and right up my alley. Thanks for sharing! You have a beautiful blog and I’m going to explore more of your recipes. :)

    • Hi Georgia! Thanks so much for stopping by :) I love having a new reader. How did you find my blog? Just checked out your blog and it looks great! Can’t wait to explore your recipes as well.

  3. Um, wow. I think I could stare at that side shot for hours. Those look so moist!

  4. Oh man, I wish I had one now with a big glass of milk! Now i just wish I had some tagalongs hanging around! :)

    • Oh, I bet those would be good with a glass of milk! hehe, I’m sure you have SOME cookies lying around just waiting to be tossed into batter ;)

  5. Pingback: Celebrating Cinqo(x2) de Mayo: Chicken Tamale Casserole «

  6. Keep making treats like that and I’ll tag-along with you all day! (Just don’t tell Nate!)

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