Introduction

These Peanut Butter Stuffed Brownies combine rich, fudgy chocolate with a creamy peanut butter center for a delightful twist on a classic treat. Perfect for peanut butter lovers, they offer a decadent and satisfying dessert that’s easy to make at home.

The image shows a stack of three thick brownie bars with clear layers. Each bar has three layers: a dark brown, fudgy brownie layer at the bottom with a slightly crumbly texture; a thick, smooth middle layer of golden peanut butter; and another dark brown, fudgy brownie layer on top with a cracked surface. The bars sit directly on a white marbled surface with a blurred glass of milk and a plate with more brownie bars in the background. The lighting is bright and natural, highlighting the rich colors and textures of the layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Peanut Butter Filling

3/4 cup smooth peanut butter, not natural
1 cup powdered sugar (110 grams), also known as icing sugar
1 teaspoon vanilla extract

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

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 around the edges. Lightly grease the pan first so the parchment sticks.
Step 2: In a medium bowl, beat together the peanut butter, powdered sugar, and vanilla extract until smooth. If your powdered sugar is lumpy, sift it first. Place the mixture in the fridge while preparing the brownie 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 chopped chocolate together using a microwave on medium power in 45-second intervals, stirring between each, or melt over a double boiler. Let cool for about 5 minutes.
Step 5: Whisk the granulated sugar, eggs, egg yolk, and vanilla extract into the cooled chocolate mixture until glossy and smooth, with no clumps of egg remaining.
Step 6: Gradually add the dry ingredients to the chocolate mixture, sifting if needed, and whisk until the batter is smooth and free of dry streaks.
Step 7: Spread half of the brownie batter evenly into the prepared pan.
Step 8: Remove the peanut butter filling from the fridge. Scoop tablespoons, flatten slightly, and arrange them over the brownie batter layer to cover as much as possible.
Step 9: Carefully spoon the remaining brownie batter over the peanut butter layer. Spread gently to cover completely without disturbing the peanut butter.
Step 10: Bake in the center of the 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 raw batter.
Step 11: Let the brownies cool in the pan until they are no longer warm, about a few hours. You can speed cooling by placing the pan on a wire rack in the fridge.
Step 12: Use the parchment paper overhang to lift the brownies from the pan. Place on a cutting board and slice with a sharp knife.

Tips & Variations

Use smooth, commercially prepared peanut butter (not natural) to ensure the filling holds together well.
If using salted butter, you can omit the added salt from the dry ingredients.
Choose semi-sweet or 50-60% dark chocolate for a balanced flavor; darker chocolates may overpower the peanut butter.

Storage

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

How to Serve

A stack of five brownie squares arranged on a white plate, each brownie showing three distinct layers: a dark, rich chocolate bottom layer, a thick middle layer of smooth, light brown peanut butter filling with a slightly creamy texture, and a top layer of chocolate brownie with a thin, slightly cracked crust. The stack is set on a white marbled surface with a blurred white tiled background. In front of the plate, a spoon with a dollop of peanut butter is visible, emphasizing the dessert’s creamy filling. 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 use smooth, commercially prepared peanut butter for the filling because natural peanut butter contains oil that can separate and affect the texture. The commercial type helps the filling hold its shape better.

How do I know when the brownies are fully baked?

The brownies are done when the top looks set and a toothpick inserted near the center comes out clean or with a few moist crumbs but no wet batter. Overbaking can dry them out, so watch closely starting at 32 minutes.