PREP TIME: 20 mins | COOK TIME: 30 mins | FREEZING TIME: 1 hr | TOTAL TIME: 1 hr 50 mins | YIELD: 9 large or 16 small brownies
Fudgy chocolate brownies filled with a thick layer of pure peanut butter. These indulgent peanut butter stuffed brownies are moist, rich, and the best dessert to delight everyone! If you seriously love peanut butter like me, I am pretty sure that you’ll fall head over heels with these heavenly brownies!
Ingredients
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Peanut butter filling:
1 1/4 c. (336 g.) creamy conventional peanut butter (NOT ‘natural’)
Brownies:
2 large eggs plus 1 egg yolk
10 tbsp (142 g.) unsalted butter
1 c. (200 g.) granulated sugar
1 tsp vanilla extract
4 oz. (113 g.) semisweet baking chocolate, chopped
1/2 c. (64 g.) all-purpose flour
1/4 tsp fine salt
1/4 c. (25 g.) unsweetened cocoa powder, sifted
How to make Peanut Butter Stuffed Brownies
Peanut butter filling:
Step 1: In a heat-safe bowl, place the peanut butter and heat in the microwave for 20 to 30 seconds or until pourable but not very hot.
Step 2: Using the parchment paper, line a metal 8-inch square pan, making sure to leave an overhang. Into an even layer in the pan, spread the peanut butter. Place in the freezer for 1 hour or so until solid. Take the peanut butter sheet out of the pan and return it to the freezer until ready to use.
Brownies:
Step 3: Prepare the oven. Preheat it to 350 degrees. Using the parchment paper, line a square pan, leaving an overhang.
Step 4: Whisk the butter and chocolate in a large microwave-safe bowl. Heat in the microwave in 30-second bursts, stirring in between, until melted and smooth.
Step 5: To the hot butter mixture, add the sugar and whisk vigorously until blended. Let this cool until just barely warm. Then, add in the eggs, yolks, and vanilla extract. Stir for a minute or until well incorporated.
Step 6: Stir in the flour using a rubber spatula along with the cocoa powder, and salt until just mixed.
Step 7: Into the prepared pan, pour half of the batter and smooth it out. Over the batter, carefully place the frozen peanut butter sheet. On top, pour the rest of the batter, covering the top fully.
Step 8: Place in the preheated oven and bake for about 30 minutes or until completely cooked but still slightly gooey in the middle. Remove from the oven when done and allow the brownie to cool for 30 minutes on the pan. Then, take the brownie out of the pan and let it cool for additional 30 minutes.
Step 9: Slice the brownies and serve right away. Or store them in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
Ingredients
- Peanut butter filling:
- 1 1/4 c. (336 g.) creamy conventional peanut butter (NOT 'natural')
- Brownies:
- 2 large eggs plus 1 egg yolk
- 10 tbsp (142 g.) unsalted butter
- 1 c. (200 g.) granulated sugar
- 1 tsp vanilla extract
- 4 oz. (113 g.) semisweet baking chocolate, chopped
- 1/2 c. (64 g.) all-purpose flour
- 1/4 tsp fine salt
- 1/4 c. (25 g.) unsweetened cocoa powder, sifted
Instructions
Peanut butter filling:
Step 1: In a heat-safe bowl, place the peanut butter and heat in the microwave for 20 to 30 seconds or until pourable but not very hot.
Step 2: Using the parchment paper, line a metal 8-inch square pan, making sure to leave an overhang. Into an even layer in the pan, spread the peanut butter. Place in the freezer for 1 hour or so until solid. Take the peanut butter sheet out of the pan and return it to the freezer until ready to use.
Brownies:
Step 3: Prepare the oven. Preheat it to 350 degrees. Using the parchment paper, line a square pan, leaving an overhang.
Step 4: Whisk the butter and chocolate in a large microwave-safe bowl. Heat in the microwave in 30-second bursts, stirring in between, until melted and smooth.
Step 5: To the hot butter mixture, add the sugar and whisk vigorously until blended. Let this cool until just barely warm. Then, add in the eggs, yolks, and vanilla extract. Stir for a minute or until well incorporated.
Step 6: Stir in the flour using a rubber spatula along with the cocoa powder, and salt until just mixed.
Step 7: Into the prepared pan, pour half of the batter and smooth it out. Over the batter, carefully place the frozen peanut butter sheet. On top, pour the rest of the batter, covering the top fully.
Step 8: Place in the preheated oven and bake for about 30 minutes or until completely cooked but still slightly gooey in the middle. Remove from the oven when done and allow the brownie to cool for 30 minutes on the pan. Then, take the brownie out of the pan and let it cool for additional 30 minutes.
Step 9: Slice the brownies and serve right away. Or store them in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
