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Peanut Butter Stuffed Brownies Recipe

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4.3 from 79 reviews

  • Author: Amina
  • Total Time: 1 hour 50 minutes
  • Yield: 9 servings

Description

Rich and fudgy peanut butter stuffed brownies featuring a creamy peanut butter core enveloped in a dense, chocolatey brownie. These decadent treats combine the beloved flavors of peanut butter and chocolate in an easy-to-make baked dessert perfect for any occasion.

Ingredients

Peanut Butter Filling

  • 1¼ 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
  • ½ cup (64 grams) all-purpose flour
  • ¼ cup (25 grams) unsweetened cocoa powder, sifted
  • ¼ teaspoon fine sea salt

Instructions

  1. Make the peanut butter filling: Place the peanut butter in a heat-safe bowl and microwave for 20 to 30 seconds until it becomes pourable but not super hot. Line an 8-inch square metal pan with parchment paper, leaving an overhang for easy removal. Spread the peanut butter evenly in the pan and freeze for 1 hour until solid. Use the parchment to lift the peanut butter sheet out and keep it frozen while preparing the brownie batter.
  2. Prepare the brownie batter: Preheat your oven to 350°F (175°C). Line the same square pan again with parchment paper, leaving an overhang. In a large microwave-safe bowl, combine unsalted butter and chopped semisweet chocolate. Microwave in 30-second intervals, stirring after each, until the mixture is fully melted and smooth.
  3. Add sugar and eggs: Stir the granulated sugar into the hot butter-chocolate mixture vigorously until fully combined. Allow the mixture to cool until just barely warm to prevent cooking the eggs. Whisk in the 2 large eggs, 1 egg yolk, and vanilla extract until the batter is very well combined, about 1 minute.
  4. Incorporate the dry ingredients: Using a rubber spatula, gently fold in the all-purpose flour, sifted cocoa powder, and fine sea salt until just combined. Avoid overmixing to keep the batter tender.
  5. Assemble the brownies: Pour half of the brownie batter into the prepared pan and smooth it out evenly. Carefully lift the frozen peanut butter sheet from the freezer and place it over the batter. Pour the remaining batter on top, making sure to cover the peanut butter layer completely.
  6. Bake: Place the pan in the preheated oven and bake for about 30 minutes, or until the brownies are cooked through but still slightly gooey in the center.
  7. Cool and serve: Allow the brownies to cool in the pan for 30 minutes to set. Then, use the parchment overhang to lift the brownies from the pan and place on a cooling rack. Let them cool an additional 30 minutes before slicing into 9 servings and serving.
  8. Storage: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Chilling enhances their fudgy texture.

Notes

  • Use creamy conventional peanut butter for best texture; natural peanut butter may be too runny.
  • Ensure the peanut butter is well frozen before layering to avoid mixing into the batter.
  • Do not overbake; slight gooiness in the center provides the perfect fudgy consistency.
  • Line your pan with parchment paper to easily lift out the entire brownies for neat slicing.
  • Chilling the brownies before serving makes them extra fudgy and easier to cut.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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