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Peanut Butter Cookie Dough Brownies

1 whole Recipe (or Store-bought Mix) For Cake-like Brownies, Enough For A 9x13 Pan
1/2 teaspoons Baking Powder
1/2 cups Butter, Softened
1/2 cups Peanut Butter
1/2 cups Sugar
1 cup Brown Sugar
1 teaspoon Vanilla
1/4 cups Honey
2 Tablespoons Milk
2- 1/2 cups Flour, Up To 3 Cups If Needed
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
1 bag (12 Oz. Size) Peanut Butter Chips, Or A Combination Of Milk Chocolate, Peanut Butter, And White Chocolate Chips


Prepare brownie recipe, adding the 1/2 teaspoon baking powder to the dry ingredients. Pour into prepared 9X13 pan. Bake per recipe or package directions but remove from oven with about 5 minutes remaining on bake time; so, slightly underdone but firm on top and sides. Meanwhile prepare the peanut butter cookie dough. Cream butter, peanut butter and sugars. Add vanilla, honey and milk. Add dry ingredients, starting with 2 1/2 cups of flour, adding more only if needed to create a dough that you can work with your hands, but not as stiff as a rollout cookie dough. Spread cookie dough over warm brownies, spreading to the edge. Sprinkle with chips and return to oven for about 10 more minutes till cookie dough edges are browning and chips are melting. Cool completely before cutting. Note: I spread the cookie dough layer by picking up about 1/4 of the dough, flattening it between my palms, and laying it over a portion of the brownies in the pan. Then, I just do the same with the rest until covered. You can carefully use your fingers to seal any edges or breaks in the dough to look like a top pie crust.

Source: tastykitchen.com