KitKat Chunky fans, prepare to be ‘dough-lighted’, as the bar’s most requested flavour is back on shelves! Better yet, the KitKat Chunky Cookie Dough bar will be joined by a brand-new Cookie Dough-filled chocolate block.

To celebrate all things cookie dough, we’ve created a delectable recipe for you to try at home, perfect in the lead up to Easter.  

Cookie Dough Peanut Butter Brownie

Serves 12 | Prep time: 15 minutes | Cook time: 45 minutes

200g softened butter

1 3⁄4 cup caster sugar

4 size 7 eggs

2⁄3 cup dark cocoa powder

1⁄2 cup plain flour

3⁄4 tsp baking powder

Pinch of salt

4 bars KitKat Chunky Cookie Dough, roughly chopped

1⁄3 cup smooth natural peanut butter

1Tbsp chopped peanuts (optional)

Method

1. Preheat your oven to 150°C fan bake. Line a square or rectangular cake tin with baking paper.

2. In a bowl, cream together the butter and sugar with an electric beater or mixer until light and fluffy. Add the eggs, then beat well to combine.

3. Fold in the cocoa powder, flour, baking powder and a pinch of salt until the batter is smooth, then fold in the chopped KitKat Cookie Dough; keeping a handful of pieces for the topping.

4. Pour the batter into the lined tin and spread evenly across the tin. Dollop pockets of peanut butter across the top of the brownie, then use a skewer to marble into the brownie batter. Scatter the reserved KitKat pieces over the top, along with the chopped peanuts.

5. Bake the brownie for 45 minutes, or until the centre still has a slight wobble and the edges have set.

6. Remove from the oven and leave to cool for 30 minutes or until firm enough to lift from the tin, then place on a cooling rack to cool completely before slicing into 12 pieces.

Store in an airtight container for up to 4 days.

The KitKat Cookie Dough range is available in two sizes, KitKat Chunky Cookie Dough & KitKat Cookie Dough Block.