Introduction

Peanut Butter Stuffed Brownies combine rich chocolate with a creamy, sweet peanut butter center for a decadent treat. These fudgy brownies hide a luscious peanut butter filling that’s sure to delight any chocolate and peanut butter lover. Perfect for a special dessert or a sweet snack.

A stack of three square-shaped brownies sits centered on a white marbled surface. Each brownie has three distinct layers: a dense, dark brown chocolate brownie base at the bottom showing a slightly crumbly texture, a thick, smooth middle layer of light tan peanut butter, and a final dark brown chocolate brownie layer on top with a slightly cracked, shiny surface. The layers are even and thick, making each brownie look rich and moist. In the background, there is a clear glass of milk blurred softly, with another brownie on a white plate also out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup smooth peanut butter (not natural)
1 cup powdered sugar (110 grams)
1/4 teaspoon salt
1/2 cup all-purpose flour (63 grams)
1/4 cup cocoa powder (22 grams)
1/2 cup unsalted butter (112 grams)
6 ounces semi-sweet or 50-60% dark chocolate (180 grams)
1 cup granulated sugar (200 grams)
2 large eggs
1 large egg yolk (discard the white)
2 teaspoons vanilla extract (divided)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides to help lift the brownies out later. Lightly grease the pan first to help the parchment stick.
Step 2: In a medium bowl, mix the peanut butter, powdered sugar, and salt until smooth. If the powdered sugar is lumpy, sift it first. Chill this filling in the fridge while you prepare the brownie batter.
Step 3: In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
Step 4: Melt the butter and chocolate together in a large bowl. Chop the chocolate finely if using solid blocks. Melt in 45-second intervals at medium power in the microwave, stirring in between, or use a double boiler gently over simmering water.
Step 5: Allow the melted mixture to cool slightly for about 5 minutes. Whisk in the granulated sugar, 2 whole eggs, the additional egg yolk, and 1 teaspoon of vanilla extract until the mixture is smooth and glossy without lumps of egg.
Step 6: Gradually add the dry ingredients to the wet chocolate mixture, sifting if needed. Whisk until the batter is smooth and all streaks of flour and cocoa powder disappear.
Step 7: Pour half of the brownie batter into the prepared baking pan, smoothing it evenly to form the base layer.
Step 8: Remove the peanut butter filling from the fridge. Scoop out tablespoon-sized portions and flatten slightly. Arrange these peanut butter pieces in an even layer over the brownie batter. It’s okay if the peanut butter doesn’t cover every inch.
Step 9: Carefully spoon the remaining brownie batter over the peanut butter layer. Avoid pouring directly to prevent disturbing the filling. Smooth this top layer evenly to cover the peanut butter.
Step 10: Bake the brownies in the center of the oven for 32 to 37 minutes. The top should look set and a toothpick inserted in the center should come out clean or with a few moist crumbs, but no raw batter.
Step 11: Let the brownies cool completely in the pan until it’s no longer warm—this can take a few hours. To speed up cooling, place the pan on a wire rack in the fridge. Once cooled, lift the brownies out by the parchment overhang, place on a cutting board, and slice with a sharp knife.

Tips & Variations

Use creamy peanut butter (not natural) for a smooth, even filling that holds its shape during baking.
For extra richness, add a pinch of espresso powder to the chocolate melted mixture to enhance the chocolate flavor.
Substitute almond butter for peanut butter if preferred, but expect a slightly different texture and flavor.
If you want a crunchy texture, stir in some chopped peanuts into the peanut butter filling before layering.
Allow the brownies to cool fully before slicing for cleaner cuts and to prevent the peanut butter from oozing out.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in a microwave for 10-15 seconds if desired, but avoid overheating to keep the peanut butter filling smooth.

How to Serve

The image shows three stacked brownies, each with three clear layers: a dark, moist chocolate layer at the bottom, a thick middle layer of light brown peanut butter, and a top layer of rich, crinkly chocolate cake. The brownies have a dense texture, with the peanut butter layer smooth and creamy between the darker chocolate layers. They sit on a white marbled surface, and a small piece of peanut butter is visible on the side. A glass of milk with a slightly blurry background is behind the brownies. 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?

Natural peanut butter is not recommended because it contains more oil and a thinner consistency, which may cause the filling to spread excessively during baking. Smooth, processed peanut butter works best for a thicker, stable filling.

How do I know when the brownies are done?

The brownies are done when the top looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs. The toothpick should not have raw, gooey batter on it. Baking times can vary slightly based on your oven, so start checking around 32 minutes.