Description
These Peanut Butter Stuffed Brownies are rich, fudgy, and layered with a thick, creamy slab of peanut butter hidden inside. With a swirl of peanut butter on top and a sprinkle of sea salt, every bite delivers intense chocolate flavor and gooey peanut butter perfection.
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
Instructions
- Grease and line a 20cm/8″ square pan with baking paper.
- Warm all but 2 tbsp of the peanut butter in the microwave (~30 seconds), then pour into the lined pan and spread evenly. Sprinkle with half of the salt flakes. Freeze for 2–3 hours until firm enough to lift out. Keep frozen while making the batter.
- Preheat oven to 180°C/350°F (160°C fan). Re-line the pan with parchment, leaving overhangs for lifting later.
- In a microwave-safe bowl, melt butter and chocolate in 30-second bursts, stirring in between, until smooth. Stir to fully combine.
- Add sugar to the chocolate mixture and mix well. Then add eggs and vanilla, mixing until smooth and glossy.
- Fold in flour, cocoa powder, and salt until just combined.
- Pour half the brownie batter into the prepared pan. Place frozen peanut butter slab on top. Cover with the remaining brownie batter and spread evenly.
- Dollop the reserved 2 tbsp peanut butter across the top and swirl with a knife or spoon for a marbled effect.
- Bake for 32 minutes. The center should still jiggle slightly while the edges are firm.
- Cool in the pan on the counter for 1 hour, then refrigerate for at least 3 hours before slicing into 16 squares. Sprinkle remaining salt flakes on top before serving, if desired.
Notes
- Use regular peanut butter (not natural) for the best texture and firmness.
- Be sure to freeze the peanut butter slab solid to make layering easier.
- Refrigeration after baking is essential to prevent the peanut butter from oozing during slicing.
- For optimal flavor and texture, bring brownies to room temperature before serving.
- Store in an airtight container for 4 days at room temp or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Bake
- Cuisine: South Western
Nutrition
- Serving Size: 1 brownie (48g)
- Calories: 671
- Sugar: 38g
- Sodium: 263mg
- Fat: 44g
- Saturated Fat: 30g
- Unsaturated Fat: 11g
- Trans Fat: 0.4g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 58mg
