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Peanut Butter Stuffed Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 50 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these rich and fudgy Peanut Butter Stuffed Brownies, featuring a creamy peanut butter center enveloped in a luscious chocolate brownie batter. This indulgent dessert combines the classic flavors of peanut butter and chocolate in a perfectly baked treat that’s gooey in the center and irresistibly smooth.

Ingredients

Scale

Peanut Butter Filling

  • 1 1/4 cups (336 grams) creamy conventional peanut butter (NOT ‘natural’)

Brownie Batter

  • 10 tablespoons (142 grams) unsalted butter
  • 4 ounces (113 grams) semisweet baking chocolate, chopped
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup (64 grams) all-purpose flour
  • 1/4 cup (25 grams) unsweetened cocoa powder, sifted
  • 1/4 teaspoon fine sea salt

Instructions

  1. Make the Peanut Butter Filling: Place the peanut butter in a heat-safe bowl and microwave it for 20 to 30 seconds until it becomes pourable but not excessively hot.
  2. Freeze the Peanut Butter Layer: Line an 8-inch square metal pan with parchment paper leaving an overhang. Spread the peanut butter evenly in the pan. Freeze for 1 hour until solidified. Use the parchment paper to remove the peanut butter sheet and keep it frozen while preparing the brownie batter.
  3. Preheat the Oven: Preheat your oven to 350°F (175°C) and line the square pan again with parchment paper, leaving an overhang.
  4. Melt Butter and Chocolate: In a large microwave-safe bowl, combine the butter and chopped chocolate. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully melted.
  5. Add Sugar: Stir the granulated sugar into the hot butter and chocolate mixture, whisking vigorously to combine. Allow the mixture to cool until it is just barely warm.
  6. Incorporate Eggs and Vanilla: Add the two whole eggs, one egg yolk, and vanilla extract to the cooled chocolate mixture. Whisk for about 1 minute until well blended.
  7. Add Dry Ingredients: Gently fold in the all-purpose flour, sifted cocoa powder, and fine sea salt using a rubber spatula until just combined to avoid overmixing.
  8. Layer the Batter: Pour half of the brownie batter into the prepared pan and smooth it out evenly.
  9. Add Peanut Butter Sheet: Carefully place the frozen peanut butter layer on top of the brownie batter in the pan.
  10. Top with Remaining Batter: Pour the remaining brownie batter over the peanut butter layer, spreading it evenly to cover completely.
  11. Bake: Bake in the preheated oven for about 30 minutes, or until the brownies are cooked through but still slightly gooey in the center.
  12. Cool: Let the brownies cool in the pan for 30 minutes, then remove from the pan using the parchment overhang and allow to cool for an additional 30 minutes before slicing and serving.
  13. Store: Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serving chilled enhances the fudgy texture.

Notes

  • Use creamy conventional peanut butter as natural peanut butter may alter texture.
  • Freezing the peanut butter layer prevents it from melting into the brownie batter.
  • Do not overbake to maintain a gooey center texture.
  • Chilling brownies before serving improves fudginess and flavor.
  • Line the pan with parchment paper with an overhang for easy removal.

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