Description
Indulge in the ultimate chocolate-peanut butter treat with these decadent Peanut Butter Stuffed Brownies. Rich, fudgy brownies are layered with a smooth, creamy peanut butter filling, creating a dessert that’s both indulgent and satisfying. Perfect for chocolate lovers and peanut butter aficionados alike, these brownies offer a delightful contrast of textures and flavors in every bite. Whether you’re making them for a special occasion or just to satisfy a sweet craving, these brownies are sure to impress.
Ingredients
Peanut butter filling:
- 1 1/4 cups (336 grams) creamy conventional peanut butter (NOT ‘natural’)**
Brownies:
- 10 tablespoons (142 grams) unsalted butter
- 4 ounces (113 grams) semisweet baking chocolate, chopped
- 1 cup (200 grams) granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup (64 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder, sifted
- 1/4 teaspoon fine salt
Instructions
Make the peanut butter filling:
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Place the peanut butter in a heat-safe bowl and microwave for 20 to 30 seconds, or until pourable but not super hot.
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Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spread the peanut butter into an even layer in the pan. Freeze for 1 hour or until solidified. Use the parchment to remove from pan and return peanut butter sheet to freezer. Keep frozen while making the brownie batter.
Make the brownies:
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Preheat oven to 350°F. Line the square pan again with parchment paper, leaving an overhang.
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In a large microwave-safe bowl, combine the butter and chocolate. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
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Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined.
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Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.
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Pour half of the batter into prepared pan and smooth out. Carefully place the frozen peanut butter sheet over the batter. Pour remaining batter on top, covering completely.
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Bake in the preheated oven for about 30 minutes, or until cooked through but still very slightly gooey in the center. Let cool in pan 30 minutes. Remove from pan and allow to cool for another 30 minutes before slicing and serving.
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Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled makes the brownies extra fudgy!
Notes
For the best results, use creamy conventional peanut butter rather than natural peanut butter. The added stabilizers in conventional peanut butter help it maintain a smooth, consistent texture, which is essential for achieving the perfect creamy layer in these brownies. If you prefer a different nut butter or want to add mix-ins like chocolate chips or nuts, feel free to experiment—this recipe is very adaptable! Also, keep in mind that these brownies are even more delicious when served chilled, as it enhances their fudgy texture and intensifies the chocolate flavor.