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Peanut Butter Stuffed Brownies Recipe

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★★★★★

4.9 from 140 reviews

Delightfully fudgy brownies stuffed with a creamy peanut butter layer that adds a rich, nutty surprise in every bite. These peanut butter stuffed brownies combine the deep chocolate flavor of traditional brownies with a luscious peanut butter filling, baked to perfection for a gooey, indulgent treat.

Ingredients

Scale

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. Prepare the peanut butter filling: Place the peanut butter in a heat-safe bowl and microwave for 20 to 30 seconds until it’s pourable but not too hot. Line a metal 8-inch square pan with parchment paper leaving an overhang. Spread the peanut butter into an even layer and freeze for 1 hour or until solid. Use the parchment to lift out the peanut butter sheet and keep it frozen while preparing the brownie batter.
  2. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Line the same square pan again with parchment paper, leaving an overhang for easy removal later.
  3. Melt butter and chocolate: In a large microwave-safe bowl, combine the butter and chopped baking chocolate. Microwave in 30-second bursts, stirring after each, until fully melted and smooth.
  4. Add sugar and cool mixture: Add the granulated sugar to the hot butter and chocolate mixture. Whisk vigorously to combine, then let it cool until it is just barely warm.
  5. Add eggs and vanilla: Whisk in the eggs, extra yolk, and vanilla extract for about 1 minute until fully combined and smooth.
  6. Add dry ingredients: Using a rubber spatula, gently fold in the flour, sifted cocoa powder, and sea salt until just combined. Avoid overmixing to keep the brownies tender.
  7. Assemble the brownies: Pour half of the brownie batter into the prepared pan and smooth the top. Carefully remove the frozen peanut butter sheet and place it evenly over the batter. Pour the remaining batter on top, covering the peanut butter layer completely.
  8. Bake: Bake in the preheated oven for about 30 minutes. The brownies should be cooked through but still slightly gooey in the center.
  9. Cool and serve: Let the brownies cool in the pan for 30 minutes. Use the parchment paper to lift them out, then allow them to cool another 30 minutes on a wire rack before slicing and serving.
  10. Storage tips: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Serving chilled makes the brownies extra fudgy and delicious.

Notes

  • You can reduce the peanut butter amount to 1 cup or 3/4 cup for a less intense filling.
  • To double the recipe, use a 9×13-inch pan and bake for the same amount of time.
  • Chilling the brownies before serving enhances the fudgy texture.

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

Find it online: https://liamjayne.com/peanut-butter-stuffed-brownies-recipe-2/