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Peanut Butter Stuffed Brownies Recipe

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3.8 from 14 reviews

  • Author: Molly
  • Total Time: 1 hour 5 minutes
  • Yield: 12 large brownies

Description

Thick, fudgy, and decadently rich peanut butter stuffed brownies featuring a creamy peanut butter filling sandwiched between layers of rich chocolate brownie. Perfect for peanut and chocolate lovers craving a luscious dessert treat.

Ingredients

Peanut Butter Filling

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

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 (in addition to the 2 full eggs, 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) pan with parchment paper leaving an overhang to lift out the brownies later. Lightly grease the pan first so the parchment sticks well.
  2. Make Peanut Butter Filling: In a medium bowl, beat together the smooth peanut butter, powdered sugar, and vanilla extract until well combined and smooth. Sift powdered sugar first if lumpy. Refrigerate the filling while preparing the brownie batter.
  3. Mix Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  4. Melt Butter and Chocolate: In a large bowl, melt the unsalted butter and semi-sweet chocolate together using a microwave on medium power in 45-second intervals, stirring between each, or melt in a double boiler. Allow to cool for about 5 minutes.
  5. Add Sugar and Eggs: Whisk the granulated sugar, 2 whole eggs, the extra egg yolk, and vanilla extract into the cooled chocolate mixture until glossy and combined without any egg clumps.
  6. Combine Wet and Dry Ingredients: Sift the dry ingredients into the chocolate mixture and whisk until the batter is smooth with no dry streaks.
  7. Layer the Brownies: Pour half of the brownie batter into the prepared pan and smooth evenly. Remove peanut butter filling from fridge, scoop tablespoons and flatten slightly. Arrange peanut butter pieces evenly over the brownie batter layer, covering as much as possible.
  8. Add Top Brownie Layer: Carefully spoon the remaining brownie batter over the peanut butter layer without disturbing it. Spread gently and evenly to cover.
  9. Bake: Bake in the center of the preheated oven for 32-37 minutes until the top is set and a toothpick inserted comes out clean or with a few moist crumbs, but no wet batter.
  10. Cool and Slice: Cool the brownies in the pan until the pan is no longer warm, about a few hours. To speed cooling, place in the fridge on a wire rack. Once cooled, lift brownies from pan using parchment overhang, place on a cutting board, and slice with a sharp knife.

Notes

  • Use smooth, not natural peanut butter for best texture in filling.
  • Do not pour the top layer of batter over the peanut butter; spoon gently to avoid mixing layers.
  • Cooling the brownies fully before slicing helps achieve clean cuts.
  • You can speed cooling by placing the pan in the fridge after baking.
  • Check brownies near the end of baking time to avoid overbaking, which can dry them out.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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