Peanut Butter Stuffed Brownies Recipe

Bylilan Sage
Jump to Recipe

Introduction

These Peanut Butter Stuffed Brownies are a rich, decadent treat that combines fudgy chocolate brownies with a creamy peanut butter center. Perfect for peanut butter lovers looking for a delightful twist on a classic dessert.

Three rectangular bars are stacked vertically, each showing three clear layers. The top and bottom layers are dark brown and have a cracked, crumbly texture like brownies. The middle layer is smooth and creamy with a light orange-brown color, resembling peanut butter. The bars are set on a piece of white parchment paper on a white marbled surface. In the background, there is a glass of milk and another brownie bar slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3/4 cup smooth peanut butter (not natural)
  • 1 cup powdered sugar (110 grams, icing sugar)
  • 1 teaspoon vanilla extract
  • 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)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1 large egg yolk (extra, discard the white)

Instructions

  1. Step 1: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, allowing an overhang around the edges. Lightly grease the pan first so the parchment sticks well.
  2. Step 2: In a medium bowl, beat together the peanut butter, powdered sugar, and salt until smooth. If the powdered sugar is lumpy, sift it first. Refrigerate this mixture while you prepare the brownie batter.
  3. Step 3: In a small bowl, whisk the flour, cocoa powder, and salt together. Set aside.
  4. Step 4: In a large bowl, melt the butter and chocolate together. Chop the chocolate finely and melt in the microwave on medium power in 45-second intervals, stirring between each. Alternatively, melt using a double boiler over gently simmering water.
  5. Step 5: Let the melted mixture cool for about 5 minutes, then whisk in the granulated sugar, eggs, extra egg yolk, and vanilla extract until glossy and smooth with no clumps.
  6. Step 6: Gradually add the dry ingredients to the chocolate mixture, whisking until the batter is smooth and no streaks remain.
  7. Step 7: Pour half of the brownie batter into the prepared pan and smooth into an even layer.
  8. Step 8: Remove the peanut butter mixture from the fridge. Scoop tablespoons, flatten slightly, and arrange them evenly over the brownie layer. It’s okay if it doesn’t cover it completely.
  9. Step 9: Carefully spoon the remaining brownie batter over the peanut butter layer, spreading gently to cover without disturbing the filling.
  10. Step 10: Bake in the center of the oven for 32-37 minutes, until the top is set and a toothpick inserted comes out clean or with a few moist crumbs. Avoid underbaking to prevent raw batter.
  11. Step 11: Let the brownies cool completely in the pan until it’s no longer warm. To speed up cooling, place the pan on a wire rack in the fridge.
  12. Step 12: Once cooled, use the parchment overhang to lift the brownies out. Slice with a sharp knife and enjoy.

Tips & Variations

  • Use a sharp serrated knife and wipe it clean between slices for neat pieces.
  • For extra richness, add a handful of chopped peanuts on top of the peanut butter layer before adding the final batter.
  • Swap semi-sweet chocolate for dark chocolate (50-60%) for a more intense flavor.
  • If you prefer a chunkier peanut butter filling, stir in chopped roasted peanuts.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat briefly in the microwave to soften the peanut butter filling before serving.

How to Serve

A close-up photo shows three stacked bars with three visible layers each: the bottom and top layers are thick, dark brown and fudgy with a soft texture, while the middle layer is a thick, creamy light brown peanut butter layer with a slightly crumbly texture. The edges of the bars are slightly rough, and the top layer has a thin crackly crust. The bars are placed on a white marbled surface with a blurred white background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for the filling?

Natural peanut butter tends to be oily and runny, which can affect the filling’s consistency. It’s best to use smooth, processed peanut butter for a firmer, more manageable filling.

How do I know when the brownies are done baking?

The brownies are done when the top looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid baking until fully dry to keep them fudgy.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Stuffed Brownies Recipe

★★★★★

4.6 from 137 reviews
  • Author: lilan
  • Total Time: 55 minutes
  • Yield: 16 brownies (cut into 4x4 squares) 1x
Print Recipe

Description

Deliciously rich and fudgy peanut butter stuffed brownies combining the smoothness of creamy peanut butter with a decadent chocolate brownie. This recipe features a peanut butter filling nestled between two layers of moist, chocolaty brownie for an indulgent treat perfect for any chocolate and peanut butter lover.

Ingredients

Scale

Peanut Butter Filling

  • 3/4 cup smooth peanut butter (not natural)
  • 1 cup powdered sugar (110 grams) (icing sugar)
  • 1/4 teaspoon salt

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 the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper leaving an overhang for easy removal. Lightly grease the pan first so the parchment sticks securely.
  2. Make Peanut Butter Filling: In a medium bowl, beat together the smooth peanut butter, powdered sugar, and salt until fully combined and smooth. If powdered sugar is lumpy, sift before mixing. Place this mixture in the refrigerator to chill while preparing the brownie batter.
  3. Mix Dry Ingredients for Brownie: In a small bowl, whisk together all-purpose flour, cocoa powder, and salt until evenly combined. Set aside.
  4. Melt Butter and Chocolate: In a large bowl, melt the unsalted butter and chopped semi-sweet chocolate together. Use a microwave on medium power in 45-second intervals, stirring between each, or melt gently over a double boiler. Let the mixture cool for about 5 minutes before proceeding.
  5. Combine Wet Brownie Ingredients: To the slightly cooled chocolate mixture, whisk in granulated sugar, 2 whole eggs, the additional egg yolk, and vanilla extract until the mixture is glossy and fully combined with no visible egg clumps.
  6. Add Dry Ingredients: Gradually sift or whisk the dry ingredients into the chocolate wet mixture. Whisk until the batter is smooth and no streaks of flour or cocoa remain.
  7. Assemble Brownie Layers: Pour half of the brownie batter into the prepared pan. Smooth it into an even layer using a spatula or spoon.
  8. Add Peanut Butter Layer: Remove the peanut butter filling from the fridge. Scoop out tablespoon-sized portions, flatten slightly, and place evenly over the brownie batter layer. It’s okay if the peanut butter layer does not cover the entire surface.
  9. Top with Remaining Brownie Batter: Carefully spoon the remaining brownie batter gently over the peanut butter layer to avoid disturbing it. Spread the top layer evenly to completely cover the peanut butter filling.
  10. Bake: Place the pan in the middle of the preheated oven and bake for 32-37 minutes, or until the top looks set and a toothpick inserted in the center comes out clean or with only a few moist crumbs. Avoid overbaking to prevent dryness.
  11. Cool and Slice: Allow the brownies to cool completely in the pan until the pan is no longer warm, which can take a few hours. To speed up cooling, place the pan in the fridge on a wire rack. Use the parchment paper overhang to lift the brownies out of the pan and transfer to a cutting board. Slice with a sharp knife and serve.

Notes

  • Using smooth peanut butter (not natural) ensures a creamy filling that mixes well with powdered sugar.
  • Sifting powdered sugar and dry ingredients helps prevent lumps in both the filling and batter.
  • Microwaving chocolate and butter on medium power with stirring prevents burning and promotes even melting.
  • Allowing the chocolate mixture to cool before adding eggs prevents the eggs from cooking prematurely.
  • Do not pour the top brownie batter layer over the peanut butter; instead, spoon and gently spread to maintain the distinct layers.
  • Use parchment paper with an overhang to easily lift the brownies from the pan once cooled.
  • Brownies are best sliced after they have fully cooled to achieve clean edges.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peanut butter brownies, stuffed brownies, chocolate peanut butter dessert, fudgy brownies, baked brownies

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆