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Peanut Butter Stuffed Brownies Recipe

Peanut Butter Stuffed Brownies Recipe
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★★★★★

4.7 from 18 reviews

These Peanut Butter Stuffed Brownies combine rich, fudgy chocolate brownies with a creamy, sweet peanut butter filling for a decadent dessert that’s both indulgent and satisfying.

Ingredients

Scale

Peanut Butter Filling

  • 3/4 cup smooth peanut butter, not natural
  • 1 cup powdered sugar (110 grams)
  • 1 teaspoon vanilla extract

Brownie Batter

  • 1/2 cup all-purpose flour (63 grams)
  • 1/4 cup cocoa powder (22 grams)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams)
  • 6 ounces semi-sweet chocolate (180 grams) or 50-60% dark chocolate
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1 large egg yolk (discard the white)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang on the sides. Lightly grease the pan first to help the parchment stick.
  2. Make Peanut Butter Filling: In a medium bowl, beat together the smooth peanut butter, powdered sugar, and vanilla extract until well combined. If your powdered sugar is lumpy, sift it before mixing. Refrigerate the mixture while you prepare the brownie batter.
  3. Mix Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  4. Melt Butter and Chocolate: In a large bowl, melt the butter and chopped semi-sweet or dark chocolate together. Use 45-second intervals in the microwave at medium power, stirring in between, or melt in a double boiler over simmering water. Let cool for about 5 minutes.
  5. Combine Wet Ingredients: Whisk the granulated sugar, 2 eggs, additional egg yolk, and vanilla extract into the slightly cooled chocolate and butter mixture until the mixture is glossy and smooth without clumps.
  6. Add Dry Ingredients: Gradually whisk in the flour, cocoa, and salt mixture until the batter is smooth with no streaks of dry ingredients visible.
  7. Layer Brownie Batter: Pour half of the brownie batter into the prepared pan and smooth into an even layer.
  8. Add Peanut Butter Layer: Remove the peanut butter filling from the fridge. Scoop tablespoons of filling, flatten slightly, and arrange evenly on top of the brownie batter layer. It’s okay if it doesn’t fully cover the batter.
  9. Top with Remaining Brownie Batter: Carefully spoon the remaining brownie batter over the peanut butter layer, smoothing it gently to cover without disturbing the peanut butter.
  10. Bake: Bake in the center of the preheated oven for 32-37 minutes, until the top is set and a toothpick inserted comes out clean or with only a few moist crumbs. Avoid underbaking.
  11. Cool and Slice: Let the brownies cool in the pan until it’s no longer warm, which may take a few hours. To speed cooling, place the pan in the fridge on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out, place on a cutting board, and slice with a sharp knife into 12 pieces.

Notes

  • Use smooth, commercially prepared peanut butter. Avoid natural peanut butter where the oil separates.
  • If you use salted butter, you can omit the added salt in the recipe.
  • Use semi-sweet or 50-60% dark chocolate for a balanced flavor; avoid chocolate stronger than 65% as it can overpower the peanut butter.
  • Store brownies in an airtight container at room temperature for up to 4 days.
  • Brownies freeze well for up to 3 months when wrapped tightly; thaw in the fridge before serving.

Nutrition

Keywords: peanut butter stuffed brownies, chocolate peanut butter brownies, fudgy brownies, homemade brownies, dessert recipe

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