Name: Peanut Butter Stuffed Brownies
Prep time: 15 min
Cook time: 32 min
Total time: 3 h 47 min
Cuisine: South Western
Ingredients: Peanut Butter Layer:; 1 cup (250g) smooth peanut butter (sandwich spread type, not natural); 1 tsp salt flakes, divided; Brownie Batter:; 200g (14 tbsp) unsalted butter; 1 1/4 cups (200g) dark chocolate chips; 1 cup loosely packed brown sugar; 3 large eggs, lightly beaten; 1 tsp vanilla extract; 1/2 cup plain flour; 1/4 cup cocoa powder; 1/8 tsp cooking salt or kosher salt

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Peanut Butter Stuffed Brownies are the ultimate indulgence for chocolate and peanut butter lovers. With a rich, fudgy brownie layer surrounding a smooth, salted peanut butter core, these decadent squares offer intense flavor and a perfect balance of textures in every bite. The secret? A frozen slab of peanut butter that makes assembly easy and guarantees that signature gooey center.

Peanut Butter Stuffed Brownies

Why You’ll Love This Recipe

Fudgy texture – The brownie base is rich, dense, and perfectly chewy.
Peanut butter core – A layer of peanut butter in the center adds creaminess and bold flavor.
Impressive presentation – The swirl topping looks bakery-level without the fuss.
No complicated techniques – Freezing the peanut butter makes it simple to layer.
Chocolate + peanut butter perfection – A classic combo, done right.
Customizable sweetness – Use semi-sweet chocolate for balance, or darker chocolate for richness.
Satisfies every craving – Sweet, salty, rich, and indulgent all at once.
Make ahead-friendly – Set in the fridge and store for days.
Freezer-friendly – Keeps well for longer indulgence.
Crowd-pleaser – Great for parties, gifts, or just treating yourself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the peanut butter layer:
1 cup smooth peanut butter (not natural; use spreadable brands like Skippy or Bega)
1 teaspoon salt flakes, divided

For the brownie batter:
200g unsalted butter (about 14 tablespoons or 1¾ sticks)
1¼ cups dark chocolate chips (semi-sweet, about 200g)
1 cup loosely packed brown sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
½ cup plain flour
¼ cup cocoa powder
⅛ teaspoon kosher or cooking salt

Directions

Prepare the pan: Grease a 20cm (8-inch) square pan and line it with baking paper.
Create the peanut butter layer:
- Reserve 2 tablespoons of peanut butter for swirling.
- Warm the rest of the peanut butter in the microwave for about 30 seconds to loosen.
- Pour into the lined pan and spread evenly. Sprinkle with half the salt flakes.
- Freeze for 2–3 hours until firm enough to lift as a slab. Keep it frozen while making the batter.
Re-line the pan: Once the peanut butter slab is frozen and removed, re-line the same pan with fresh parchment paper (with overhang).
Preheat oven: Set to 180°C (350°F), or 160°C fan-forced.
Make the brownie batter:
- Melt butter and chocolate chips in a heatproof bowl in the microwave, in 30-second intervals, stirring in between.
- Once smooth, stir in the brown sugar.
- Add the eggs and vanilla, mixing until smooth.
- Fold in the flour, cocoa powder, and salt until the batter is combined and glossy.
Assemble the brownies:
- Pour half of the brownie batter into the lined pan.
- Gently place the frozen peanut butter slab on top.
- Pour the remaining batter over the slab and smooth the top.
Swirl the top:
- Warm the reserved peanut butter to loosen, then dollop it over the surface.
- Use a knife or spoon to create swirls across the top. Don’t worry about perfection—just have fun with it.
Bake:
- Bake for 32 minutes. The center will jiggle slightly but will firm up as it cools.
- The edges should feel set.
Cool and set:
- Let the brownies cool in the pan at room temperature for 1 hour.
- Then refrigerate for at least 3 hours to allow the peanut butter to set properly.
Slice and serve:

Lift from the pan using the parchment paper. Cut into 16 squares.
Let sit at room temperature for 15 minutes before serving for best texture.

Servings and timing

Servings: 16 brownies
Prep Time: 15 minutes
Cook Time: 32 minutes
Cooling Time: 3 hours
Total Time: 3 hours 47 minutes

Variations

Use crunchy peanut butter: For added texture in the center.
Add chocolate chips: Fold extra chocolate chips into the batter for a gooier bite.
Top with chopped peanuts: Sprinkle before baking for a crunchy finish.
Add caramel: Drizzle caramel sauce over the peanut butter slab for a layered dessert.
Use white chocolate chips: In the batter or as a swirl for contrast.
Make it gluten-free: Use a 1:1 gluten-free flour blend in place of plain flour.
Use Nutella instead: For a chocolate-hazelnut twist.
Add espresso powder: A pinch enhances the chocolate flavor.
Make them spicy: Add a dash of cayenne or chili powder for a subtle heat.
Top with sea salt flakes after baking: For extra flair and flavor.

Storage/Reheating

Storage:
Store brownies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, refrigerate them.

Reheating:
Not required, but you can microwave a piece for 10–15 seconds for a warm, gooey texture.

Freezing:
Wrap individual brownies or the whole slab tightly and freeze for up to 3 months. Thaw at room temperature or in the fridge before serving.

FAQs

Can I use natural peanut butter?

Natural peanut butter is not ideal for this recipe because it’s too runny and oily. Stick to spreadable commercial types for the best structure and flavor.

Do I have to freeze the peanut butter layer?

Yes, freezing the peanut butter slab makes assembly easier and ensures clean, layered results after baking.

How do I make clean cuts?

Use a sharp knife and wipe between cuts. For the cleanest results, chill the brownies thoroughly first.

Can I bake these in a different size pan?

An 8-inch square pan works best. If using a larger pan, the brownies will be thinner and may bake faster.

What kind of chocolate should I use?

Use semi-sweet or dark chocolate chips meant for baking. Avoid eating chocolate, which has a different fat content.

How do I know when they’re done?

The edges will look set, and the center will still jiggle slightly. It sets up as it cools—don’t overbake.

Can I skip the peanut butter swirl on top?

Yes, but it adds great visual appeal and extra flavor. It’s worth the extra step.

Are these overly sweet?

They’re rich, but balanced with the salt in the peanut butter. You can reduce the sugar slightly if needed.

Can I make these dairy-free?

Try using plant-based butter and a dairy-free chocolate chip brand, but results may vary slightly.

Do they need to be served cold?

No, but chilling helps set them. Let them come to room temperature before serving for the perfect texture.

Conclusion

Peanut Butter Stuffed Brownies are a next-level dessert that combine rich, fudgy chocolate with a smooth, salty peanut butter core in every bite. They’re easy to assemble with a clever frozen peanut butter layer and deliver a bakery-worthy treat right from your own kitchen. Whether you’re baking for a party or just craving something decadent, these brownies are guaranteed to impress.