Instructions

• Preheat oven to 350°F (175°C). Line a 9x9" pan with foil (leave an overhang for lifting) and spray the foil with nonstick cooking spray.
• In a large bowl, stir together 1 cup peanut butter (chunky or creamy, not natural), 1 cup granulated sugar, and 1 large egg until a thick dough forms. If the mixture is sticky, lightly spray your hands with nonstick cooking spray and use them to press the dough evenly into the bottom of the prepared pan.
• Bake the peanut butter layer for 12 minutes. Remove from oven but leave the oven on.
• While the peanut butter layer bakes, melt 2 ounces semi-sweet baking chocolate in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until the chocolate is melted and smooth. Let the melted chocolate cool for 3–5 minutes (cool to warm, not hot) so it won’t cook the egg in the next step.
• Stir the cooled melted chocolate together with the entire 14-ounce can of sweetened condensed milk, 1 teaspoon vanilla, and the remaining 1 large egg until fully combined and smooth.
• Pour the chocolate mixture evenly over the baked peanut butter layer. If using, sprinkle 1/2 cup chopped peanuts evenly over the top.
• Return the pan to the oven and bake an additional 20–25 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
• Remove from oven and cool completely in the pan on a wire rack. When cool, use the foil overhang to lift the bars from the pan and slice into squares.
• Store the brookies in an airtight container for up to 3 days or freeze for up to one month.