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Peanut Butter Stuffed Brownies Recipe

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★★★★★

4.9 from 129 reviews

These Peanut Butter Stuffed Brownies feature a rich and fudgy chocolate base filled with a smooth, sweet peanut butter layer. Perfectly baked to create gooey, decadent treats with a creamy peanut butter surprise in every bite, these brownies are an irresistible combination of chocolate and peanut butter that satisfy any sweet tooth.

Ingredients

Scale

Peanut Butter Filling

  • 3/4 cup smooth peanut butter, not natural
  • 1 cup powdered sugar (110 grams)
  • 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 (additional, discard the white)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the pan beforehand to help the parchment paper stick.
  2. Make Peanut Butter Filling: In a medium bowl, beat the smooth peanut butter, powdered sugar, and vanilla extract until fully combined. Sift powdered sugar first if lumpy. Chill in the refrigerator while preparing the brownie batter.
  3. Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, cocoa powder, and salt. Set this mixture aside.
  4. Melt Chocolate and Butter: In a large bowl, melt the butter and semi-sweet chocolate together. Chop chocolate finely if using bars. Heat in 45-second intervals in the microwave at medium power, stirring between each, or melt in a double boiler over simmering water.
  5. Cool and Combine: Let the melted chocolate and butter mixture cool for about 5 minutes. Whisk in granulated sugar, 2 eggs, additional egg yolk, and 1 teaspoon vanilla extract until mixture is glossy and smooth with no visible clumps.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredient mix into the wet chocolate mixture, sifting if needed, and whisk until smooth and free of streaks.
  7. Layer Brownie Batter: Pour half of the brownie batter into the prepared pan, smoothing it evenly.
  8. Add Peanut Butter Layer: Retrieve peanut butter filling from fridge, scoop tablespoon-sized portions and flatten slightly. Arrange these evenly over the bottom brownie batter layer. It’s okay if some areas are not fully covered.
  9. Top with Remaining Brownie Batter: Spoon the remaining brownie batter gently over the peanut butter layer, spreading carefully to avoid disturbing the peanut butter beneath.
  10. Bake: Bake the brownies in the preheated oven for 32 to 37 minutes. They are done when the top looks 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 completely in the pan until no longer warm. For quicker cooling, place the pan on a wire rack in the fridge. Use the parchment overhang to lift brownies out of the pan, then slice with a sharp knife into 12 equal pieces.

Notes

  • Use smooth, commercially prepared peanut butter—not natural peanut butter where the oil separates.
  • If using salted butter, omit the added salt in the recipe.
  • Chocolate can be chips or chopped bars; semi-sweet or 50-60% dark chocolate works best. Darker than 65% can be overpowering with the peanut butter.
  • Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, freeze tightly wrapped or in a freezer bag for up to 3 months and thaw in the fridge.
  • Nutrition information is an estimate based on slicing the brownies into 12 equal pieces.

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

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