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Peanut Butter Stuffed Brownies Recipe

★★★★★

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

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

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Find it online: https://cooklilan.com/peanut-butter-stuffed-brownies-recipe/