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Peanut Butter Stuffed Brownies Recipe

Peanut Butter Stuffed Brownies Recipe
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★★★★★

5.2 from 7 reviews

These Peanut Butter Stuffed Brownies combine rich, fudgy chocolate brownie layers with a creamy peanut butter filling for a decadent treat. Featuring a smooth peanut butter center encased in moist, chocolatey batter, they offer a perfect balance of sweet and nutty flavors ideal for dessert or a special snack.

Ingredients

Scale

Peanut Butter Filling

  • 3/4 cup smooth peanut butter, not natural
  • 1 cup powdered sugar (110 grams), sifted if lumpy
  • 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), chopped if using bar/chocolate squares
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1 large egg yolk (additional, discard the white)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper leaving overhang; lightly grease the pan beforehand so parchment adheres better.
  2. Make Peanut Butter Filling: In a medium bowl, beat together smooth peanut butter, powdered sugar, and vanilla extract until well combined. Refrigerate the mixture while preparing brownie batter.
  3. Mix Dry Ingredients: Whisk together flour, cocoa powder, and salt in a small bowl and set aside.
  4. Melt Chocolate and Butter: In a large bowl, melt butter and chopped chocolate together using 45-second microwave intervals on medium power or via double boiler stirring gently until smooth. Let cool for about 5 minutes.
  5. Combine Wet Ingredients: To the cooled chocolate mixture, whisk in sugar, 2 eggs, additional egg yolk, and vanilla extract until glossy and smooth with no lumps of egg visible.
  6. Add Dry Ingredients: Sift in the flour mixture (if needed) and whisk until the batter is smooth and uniform with no streaks of dry ingredients.
  7. Assemble Layer 1: Spread half of the brownie batter evenly in the prepared pan.
  8. Add Peanut Butter Layer: Remove peanut butter filling from fridge, scoop tablespoon-sized portions, flatten slightly, and distribute evenly over the first brownie layer; some brownie showing is fine.
  9. Top with Remaining Batter: Carefully spoon remaining brownie batter over peanut butter layer; do not pour directly to avoid disturbing the peanut butter layer. Spread smoothly to cover the peanut butter.
  10. Bake: Bake in center of oven for 32–37 minutes until 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 brownies to cool completely in the pan on a wire rack until the pan is no longer warm, which may take a few hours; refrigeration can speed cooling. Use parchment overhang to lift brownies from pan and slice with a sharp knife into 12 pieces.

Notes

  • Use commercially prepared smooth peanut butter (not natural or oil-separated) for best consistency.
  • If using salted butter, omit added salt from the recipe.
  • Semi-sweet or 50-60% dark chocolate works best; avoid chocolates stronger than 65% cocoa as they overwhelm the peanut butter flavor.
  • Store baked brownies in an airtight container at room temperature for up to 4 days.
  • Brownies freeze well; wrap tightly and store in freezer bags or containers for up to 3 months. Thaw in refrigerator before serving.
  • Nutrition values are estimates based on 12 brownies from the pan.

Nutrition

Keywords: brownies, peanut butter stuffed brownies, chocolate brownies, peanut butter filling, dessert, baked treats, fudgy brownies

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