Peanut Butter Stuffed Brownies Recipe

Introduction

These Peanut Butter Stuffed Brownies combine rich, fudgy chocolate with a creamy peanut butter center for a decadent treat. Perfect for peanut butter lovers, they offer a delightful surprise with every bite. Easy to make and irresistibly delicious, they’re sure to become a favorite dessert in your home.

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 (180 grams) or 50-60% dark chocolate
• 1 cup granulated sugar (200 grams)
• 2 large eggs
• 1 large egg yolk (additional to the 2 eggs)
• 1 teaspoon vanilla extract (for brownie batter)

Instructions

1. 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 to help the parchment stick.
2. Step 2: In a medium bowl, beat together the peanut butter, powdered sugar, and salt until smooth. If your powdered sugar is lumpy, sift it first. Place the mixture in the fridge while preparing the brownie batter.
3. Step 3: In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
4. Step 4: In a large bowl, melt the butter and chocolate together. Chop the chocolate finely if using bars. Melt in 45-second intervals in the microwave on medium power, stirring between each, or melt over gently simmering water using a double boiler.
5. Step 5: Let the melted mixture cool for about 5 minutes. Whisk in the granulated sugar, 2 eggs, the additional egg yolk, and the vanilla extract until the mixture is smooth and glossy.
6. Step 6: Gradually add the dry ingredients to the wet chocolate mixture. Whisk until smooth and no streaks remain.
7. Step 7: Pour half of the brownie batter into the prepared pan and smooth it out evenly.
8. Step 8: Remove the peanut butter filling from the fridge. Scoop tablespoon-sized portions, flatten slightly, and arrange them evenly over the brownie layer. It’s okay if the peanut butter doesn’t cover every inch.
9. Step 9: Spoon the remaining brownie batter gently over the peanut butter layer. Avoid pouring directly to prevent disturbing the peanut butter layer, then spread it evenly.
10. Step 10: Bake in the center of the oven for 32–37 minutes. The top should look set and a toothpick inserted should come out clean or with a few moist crumbs, but not with wet batter.
11. Step 11: Allow the brownies to cool in the pan until it is no longer warm, which may take a few hours. To speed this up, place the pan in the fridge on a wire rack.
12. Step 12: When cool, lift the brownies out using the parchment overhang. Place on a cutting board and slice with a sharp knife.

Tips & Variations

• Use smooth peanut butter for a creamy filling; crunchy can be used for added texture.
• If powdered sugar clumps, always sift before mixing for a smoother peanut butter filling.
• For darker chocolate flavor, try using 70% dark chocolate instead of semi-sweet.
• Adding a pinch of espresso powder to the batter can enhance the chocolate flavor.
• Store leftovers in an airtight container at room temperature or refrigerate for a firmer texture.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For best texture, bring refrigerated brownies to room temperature before serving. You can also freeze the brownies for up to 3 months; thaw overnight in the refrigerator before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for the filling?

Natural peanut butter tends to be oilier and less stable, which may affect the texture of the filling. Smooth, processed peanut butter works best for a firm and creamy center.

How do I know when the brownies are done?

The brownies are ready when the top looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs. It should not have any raw batter sticking to it.

Peanut Butter Stuffed Brownies Recipe

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★★★★★

5 from 112 reviews

These Peanut Butter Stuffed Brownies are a decadent treat featuring rich, fudgy chocolate brownie layers sandwiching a creamy, sweet peanut butter filling. Perfectly balanced with smooth peanut butter and a glossy chocolate batter, this dessert offers a delightful combination of textures and flavors that will satisfy any chocolate and peanut butter craving.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 0 minutes (including cooling time)
• Yield: 9 servings (3×3 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Filling

• 3/4 cup smooth peanut butter (not natural)
• 1 cup powdered sugar (110 grams)
• 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 Oven and Prepare Pan: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, ensuring an overhang on the sides for easy brownie removal. Lightly grease the pan first to help the parchment stick.
2. Make Peanut Butter Filling: In a medium bowl, beat together the smooth peanut butter, powdered sugar, and 1/4 teaspoon salt until well combined and smooth. If the powdered sugar is lumpy, sift it first. Place the mixture in the refrigerator while preparing the brownie batter.
3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cocoa powder, and 1/4 teaspoon salt. Set aside.
4. Melt Butter and Chocolate: Chop the semi-sweet chocolate finely if using a block. In a large bowl, melt the unsalted butter and chocolate together. Use a microwave on medium power in 45-second intervals, stirring between intervals, or melt over a double boiler with gently simmering water. Let the mixture sit for about 5 minutes to cool slightly.
5. Combine Wet Ingredients: Whisk the melted chocolate and butter mixture together with granulated sugar, 2 large eggs, the additional egg yolk, and 1 teaspoon vanilla extract until fully combined and glossy without any clumps of egg.
6. Add Dry Ingredients: Sift the dry ingredient mixture into the wet ingredients to avoid lumps. Whisk until the batter is smooth and uniform with no visible streaks of flour.
7. Assemble Brownies – First Layer: Pour half of the brownie batter into the prepared pan and spread it out into an even layer.
8. Add Peanut Butter Layer: Remove the peanut butter filling from the refrigerator. Scoop tablespoons of the peanut butter mixture, flatten slightly, and place evenly across the brownie batter layer. It does not need to cover the entire surface fully.
9. Top with Remaining Brownie Batter: Spoon the remaining brownie batter gently over the peanut butter layer, being careful not to disturb it. Spread the top layer evenly to cover the peanut butter completely.
10. Bake the Brownies: Bake in the center of the preheated oven for 32-37 minutes, or until the top is set and a toothpick inserted comes out clean or with a few moist crumbs but no wet batter.
11. Cool and Slice: Allow the brownies to cool in the pan until it is no longer warm to the touch, which may take a few hours. For faster cooling, place the pan on a wire rack in the refrigerator. When cool, use the parchment overhang to lift the brownies from the pan onto a cutting board. Slice with a sharp knife and serve.

Notes

• Use smooth peanut butter, not natural, for best texture in the filling.
• Sifting the powdered sugar and dry ingredients helps prevent lumps and results in a smoother batter.
• Do not pour the top brownie layer directly over the peanut butter; use a spoon to avoid mixing the layers.
• Allow brownies to cool completely before slicing to maintain clean edges.
• Chocolate percentage can be adjusted depending on how dark you want your brownies.

Keywords: peanut butter stuffed brownies, chocolate peanut butter brownies, fudgy brownies, easy brownie recipe, dessert with peanut butter