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Peanut Butter Stuffed Brownies Recipe

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3.9 from 5 reviews

Deliciously rich peanut butter stuffed brownies featuring a smooth peanut butter center encased in fudgy, chocolatey brownie layers. Perfect for peanut butter and chocolate lovers looking for a decadent homemade treat.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

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 bean paste

Instructions

  1. Prepare Pan: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper leaving overhangs for easy removal. Lightly grease the pan to help parchment stick.
  2. Make Peanut Butter Filling: In a medium bowl, beat together the smooth peanut butter, powdered sugar, and salt until well combined. If powdered sugar is lumpy, sift it first. Refrigerate the mixture while preparing the brownie batter.
  3. Mix Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  4. Melt Chocolate and Butter: Finely chop the chocolate if using bars. In a large bowl, melt the butter and chocolate together by microwaving in 45-second intervals on medium power, stirring after each, or use a double boiler over gently simmering water.
  5. Combine Wet Ingredients: Allow the melted mixture to cool for about 5 minutes. Then whisk in the granulated sugar, 2 eggs, the egg yolk, and vanilla bean paste until the mixture is glossy and smooth without lumps.
  6. Add Dry Ingredients: Gradually add the flour, cocoa, and salt mixture into the chocolate batter, sifting if necessary, and whisk until smooth and no streaks remain.
  7. Assemble Brownies: Pour half of the brownie batter into the prepared pan and smooth into an even layer.
  8. Add Peanut Butter Layer: Remove the peanut butter filling from the fridge. Scoop out tablespoon-sized portions, flatten slightly, and place evenly over the brownie batter layer. It’s okay if it doesn’t cover completely.
  9. Top Layer: Carefully spoon the remaining brownie batter over the peanut butter pieces, spreading gently into an even layer without disturbing the peanut butter layer underneath.
  10. Bake: Bake in the center of the preheated oven for 32-37 minutes 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: Cool the brownies in the pan until no longer warm—this can take a few hours. For faster cooling, place the pan in the fridge on a wire rack. Once cool, use parchment overhang to lift brownies out, set on a cutting board, and slice with a sharp knife.

Notes

  • Use smooth peanut butter for the best filling texture. Avoid natural peanut butter as it may be too oily.
  • Sifting powdered sugar and dry ingredients helps avoid lumps in the batter and filling.
  • Melting chocolate and butter gently prevents burning and ensures a smooth batter.
  • Be careful when layering the top brownie batter over peanut butter to keep distinct layers.
  • Cooling completely is important for clean slices that hold together well.
  • You can store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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