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Peanut Butter Stuffed Brownies Recipe

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★★★★

3.8 from 49 reviews

These Peanut Butter Stuffed Brownies combine rich, fudgy chocolate brownie layers with a luscious, creamy peanut butter filling for an irresistible treat. With a perfect balance of sweet chocolate and salty peanut butter, these brownies are an indulgent dessert that is simple to prepare and perfect for sharing.

Ingredients

Scale

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
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (180°C) and line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang on the edges. Lightly grease the pan first to help the parchment paper stick.
  2. Prepare Peanut Butter Filling: In a medium bowl, beat together peanut butter, powdered sugar, and salt until smooth and combined. If the powdered sugar is lumpy, sift it beforehand. Place the filling in the refrigerator while preparing the brownie batter to chill and firm up.
  3. Mix Dry Ingredients for Brownie Batter: In a small bowl, whisk together flour, cocoa powder, and salt. Set aside.
  4. Melt Butter and Chocolate: In a large bowl, melt the butter and chopped chocolate together using the microwave at medium power in 45-second intervals, stirring each time, or melt over a double boiler with gently simmering water.
  5. Cool and Add Wet Ingredients: Let the melted mixture cool for about 5 minutes. Then whisk in the granulated sugar, 2 eggs, egg yolk, and vanilla extract until glossy and smooth, ensuring no clumps of egg remain.
  6. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the chocolate mixture, sifting if needed, and whisk until the batter is smooth and no dry streaks remain.
  7. Assemble First Brownie Layer: Spread half of the brownie batter evenly into the prepared pan.
  8. Add Peanut Butter Layer: Remove the peanut butter filling from the fridge, scoop out tablespoons, flatten them slightly, and place to cover the brownie layer as evenly as possible. 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 to avoid disturbing it, then spread evenly to cover fully.
  10. Bake the Brownies: Bake in the center of the oven for 32 to 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.
  11. Cool and Slice: Allow the brownies to cool completely in the pan until it is no longer warm, which may take several hours. To speed cooling, place the pan on a wire rack in the refrigerator. Use the parchment overhang to lift the brownies out of the pan, place on a cutting board, and slice with a sharp knife.

Notes

  • For best texture, ensure the peanut butter filling is chilled before assembling the brownies.
  • Use medium power settings when melting chocolate in the microwave to prevent burning.
  • Do not pour the remaining brownie batter on top of the peanut butter layer; spoon it on gently to maintain distinct layers.
  • Allow the brownies to fully cool before slicing to help the layers set properly.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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

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