Introduction

These peanut butter stuffed brownies combine rich, fudgy chocolate with a creamy peanut butter center for an irresistible treat. Perfect for peanut butter lovers looking to elevate their brownie game, this recipe is both decadent and easy to make at home.

The image shows a stack of three square layered brownies on a white marbled surface. Each brownie has three layers: a thick dark brown brownie base at the bottom, a creamy light brown peanut butter layer in the middle, and a smooth chocolate frosting layer on top. The layers look dense and rich, with the dark brownie layers being slightly crumbly, the peanut butter layer creamy and solid, and the frosting soft and glossy. In the background, there is a white glass of milk and an out-of-focus plate with more brownies. 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)
1 teaspoon vanilla extract (for peanut butter filling)
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 or 50-60% dark chocolate (180 grams)
1 cup granulated sugar (200 grams)
2 large eggs
1 large egg yolk (discard the white)
1 teaspoon vanilla extract (for brownie batter)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang for easy removal. Lightly grease the pan first if you want the parchment to stick better.
Step 2: In a medium bowl, beat together the peanut butter, powdered sugar, and vanilla extract until smooth and combined. If the powdered sugar is lumpy, sift it first. Chill the filling in the fridge while you prepare the batter.
Step 3: In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
Step 4: In a large bowl, melt the butter and chocolate together. Chop the chocolate finely if using a bar. Melt gently in the microwave on medium power in 45-second intervals, stirring each time, or use a double boiler over simmering water. Let cool for about 5 minutes.
Step 5: Whisk the sugar, 2 eggs, egg yolk, and vanilla extract into the melted chocolate mixture until glossy and smooth without clumps.
Step 6: Add the dry ingredients to the chocolate mixture. Sift in if lumpy. Whisk until the batter is smooth and no dry streaks remain.
Step 7: Pour half of the brownie batter into the prepared pan and spread evenly.
Step 8: Remove the peanut butter filling from the fridge. Scoop out tablespoons, flatten slightly, and arrange them evenly over the brownie layer. It’s okay if the peanut butter doesn’t cover every bit of the brownie layer.
Step 9: Carefully spoon the remaining brownie batter over the peanut butter layer without disturbing it. Spread evenly to cover the peanut butter completely.
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—no wet batter.
Step 11: Let the brownies cool in the pan until they reach room temperature. This can take a few hours; placing the pan in the fridge on a wire rack can speed this up. Use the parchment overhang to lift brownies out, then slice and serve.

Tips & Variations

Use smooth, commercially prepared peanut butter for the best texture and spreadability; avoid natural peanut butter with oil separation.
If you only have salted butter, omit the added salt in the recipe for balanced flavor.
Semi-sweet or 50–60% dark chocolate pairs perfectly here; avoid very dark chocolate above 65% to keep the chocolate and peanut butter balance harmonious.

Storage

Store brownies in an airtight container at room temperature for up to 4 days. To freeze, wrap tightly and place in a freezer-safe bag or container for up to 3 months. Thaw frozen brownies in the fridge before serving.

How to Serve

The image shows three square brownie bars stacked on a clear glass plate on a white marbled surface. Each bar has three distinct layers: a dark chocolate brownie layer at the bottom, a thick creamy peanut butter layer in the middle with a light orange-brown color, and a smooth dark chocolate layer on top. The texture of the brownie layers looks fudgy and dense, while the peanut butter layer is smooth but firm. The top chocolate layer has a shiny, slightly glossy finish. In the background, there is a blurred white cup or glass. The 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?

It’s best to avoid natural peanut butter because the oil separates, which can affect texture and consistency. Use smooth, commercially prepared peanut butter for the best results.

How can I tell when the brownies are done?

Brownies are baked when the top looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid underbaking—there should be no wet batter on the toothpick.