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Peanut Butter Stuffed Brownies Recipe

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4.7 from 311 reviews

These Peanut Butter Stuffed Brownies combine rich, fudgy chocolate brownie layers with a creamy, sweet peanut butter filling. This decadent treat offers a perfect balance of chocolate and peanut butter flavors, baked to perfection for a moist and indulgent dessert.

Ingredients

Scale

Peanut Butter Filling

  • 3/4 cup smooth peanut butter (not natural)
  • 1 cup powdered sugar (110 grams) (AKA icing sugar)
  • 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 extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, allowing an overhang on the sides. Lightly grease the pan before placing the parchment to help it stick.
  2. Make Peanut Butter Filling: In a medium bowl, beat together the smooth peanut butter, powdered sugar, and salt until well combined and smooth. If the powdered sugar is clumpy, sift it first. Place the mixture in the refrigerator to chill while preparing the brownie batter.
  3. Mix Dry Ingredients for Brownies: In a small bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set aside.
  4. Melt Chocolate and Butter: In a large bowl, melt the unsalted butter and chopped semi-sweet chocolate together. Use the microwave on medium power in 45-second intervals, stirring in between, or melt over a double boiler with gentle simmering water. Allow the mixture to cool for about 5 minutes.
  5. Add Sugar, Eggs, and Vanilla: Whisk the granulated sugar, 2 whole eggs, an additional egg yolk, and vanilla extract into the melted chocolate and butter mixture until combined and glossy without visible egg clumps.
  6. Combine Wet and Dry Ingredients: Gradually sift and whisk the flour, cocoa, and salt mixture into the chocolate batter until smooth and free of streaks of dry ingredients.
  7. Assemble the Brownies: Spread half of the brownie batter evenly into the prepared pan. Remove the peanut butter filling from the fridge and scoop out tablespoons, flattening them slightly. Arrange the peanut butter pieces evenly over the brownie layer, covering as much as possible.
  8. Top with Remaining Batter: Carefully spoon the remaining brownie batter over the peanut butter layer, spreading it evenly without disturbing the peanut butter layer underneath.
  9. Bake: Bake the brownies in the center of the preheated oven for 32-37 minutes, or until the top is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs, but no raw batter.
  10. Cool and Slice: Allow the brownies to cool in the pan until the pan is no longer warm, which may take a few hours. To speed up cooling, place the pan on a wire rack in the fridge. Once cooled, use the parchment overhang to lift the brownies out of the pan, transfer to a cutting board, and slice with a sharp knife.

Notes

  • Use smooth peanut butter for a creamy filling that holds shape without separation.
  • Do not over bake the brownies to maintain their fudgy texture.
  • If powdered sugar is lumpy, sift it before mixing to avoid lumps in the peanut butter filling.
  • Allow the melted chocolate and butter mixture to cool slightly before adding eggs to prevent cooking the eggs prematurely.
  • The parchment paper overhang makes it easier to lift the brownies out of the pan for clean slicing.

Keywords: Peanut Butter Brownies, Fudgy Brownies, Chocolate Peanut Butter Dessert, Stuffed Brownies, Homemade Brownies

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