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Peanut Butter Stuffed Brownies Recipe

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3.8 from 34 reviews

  • Author: Sophia
  • Total Time: 1 hour 50 minutes
  • Yield: 16 brownies

Description

Deliciously fudgy brownies stuffed with a creamy peanut butter filling, combining rich chocolate and smooth peanut butter in every bite. This recipe creates a decadent dessert perfect for peanut butter and chocolate lovers, featuring layers of luscious peanut butter sandwiched between moist, chocolatey brownies.

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 sea salt

Instructions

  1. Make the peanut butter filling: Place the peanut butter in a heat-safe bowl and microwave for 20 to 30 seconds, or until pourable but not super hot. 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.
  2. Preheat oven: Preheat oven to 350°F (175°C). Line the square pan again with parchment paper, leaving an overhang.
  3. Melt butter and chocolate: In a large microwave-safe bowl, combine the butter and chopped semisweet chocolate. Microwave in 30-second bursts, stirring between each, until the mixture is melted and smooth.
  4. Add sugar and cool: Add the granulated sugar to the hot butter-chocolate mixture and whisk vigorously until combined. Allow to cool until just barely warm.
  5. Incorporate eggs and vanilla: Add the 2 large eggs, 1 egg yolk, and vanilla extract to the mixture. Whisk for about 1 minute, or until very well combined.
  6. Mix dry ingredients: Use a rubber spatula to stir in the all-purpose flour, unsweetened cocoa powder, and fine sea salt until just combined. Do not overmix.
  7. Assemble the brownies: Pour half of the brownie batter into the prepared pan and smooth out evenly. Carefully place the frozen peanut butter sheet over the batter. Pour the remaining batter on top, covering the peanut butter completely.
  8. Bake: Bake in the preheated oven for about 30 minutes, or until cooked through but still very slightly gooey in the center.
  9. Cool and serve: Let the brownies cool in the pan for 30 minutes. Then remove from pan using parchment overhang and allow to cool for another 30 minutes before slicing and serving. For extra fudgy brownies, serve chilled.
  10. Storage: Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Notes

  • Feel free to reduce the amount of peanut butter to 1 cup or 3/4 cup if you prefer less filling.
  • To double the recipe, use a 9×13 inch pan and bake for the same amount of time.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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