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Peanut Butter Stuffed Brownies Recipe

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4.1 from 6 reviews

Deliciously rich and fudgy brownies stuffed with a creamy peanut butter layer. These Peanut Butter Stuffed Brownies combine a smooth peanut butter filling with a decadent chocolate brownie exterior, baked to perfection for a gooey center and satisfying texture.

Ingredients

Peanut Butter Filling

  • 1 1/4 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
  • 1/2 cup (64 grams) all-purpose flour
  • 1/4 cup (25 grams) unsweetened cocoa powder, sifted
  • 1/4 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, or until it becomes pourable but not too hot. Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spread the warmed peanut butter into an even layer in the pan. Freeze for 1 hour or until solidified. Use the parchment paper to remove the peanut butter sheet from the pan and return it to the freezer, keeping it frozen while you prepare the brownie batter.
  2. Preheat the oven and prepare pan: Preheat your oven to 350°F (177°C). Line the same 8-inch square pan again with parchment paper, leaving an overhang for easy removal later.
  3. Melt butter and chocolate: In a large microwave-safe bowl, combine the butter and chopped semisweet baking chocolate. Microwave in 30-second bursts, stirring thoroughly between each burst until the mixture is melted and smooth.
  4. Add sugar and cool slightly: Add the granulated sugar to the hot butter and chocolate mixture and whisk vigorously until everything is well combined. Allow this mixture to cool until it is just barely warm to the touch.
  5. Add eggs and vanilla: Add the 2 large eggs, 1 egg yolk, and vanilla extract to the cooled chocolate mixture. Whisk vigorously for about 1 minute or until the mixture is very well combined and smooth.
  6. Incorporate dry ingredients: Using a rubber spatula, fold in the all-purpose flour, sifted unsweetened cocoa powder, and fine sea salt until just combined. Avoid overmixing to keep the batter tender.
  7. Assemble the brownies: Pour half of the brownie batter evenly into the prepared pan and smooth the surface. Carefully place the frozen peanut butter sheet on top of this batter layer. Then pour the remaining brownie batter over the peanut butter, spreading it evenly to cover the peanut butter completely.
  8. Bake: Bake in the preheated oven for about 30 minutes. The brownies should be cooked through but still slightly gooey in the center when done. To check, insert a toothpick near the edges; it should come out mostly clean but with some moist crumbs in the center.
  9. Cool: Let the brownies cool in the pan on a wire rack for 30 minutes. Then lift them out using the parchment paper overhang and allow to cool completely for another 30 minutes before slicing.
  10. Storage and serving: Store the brownies in an airtight container. They keep well at room temperature for up to 3 days, or refrigerated for up to 5 days. Serving the brownies chilled enhances their fudgy texture.

Notes

  • Use creamy conventional peanut butter, not natural, for the best texture and spreading ability.
  • Freezing the peanut butter layer solid before assembling helps maintain the layers during baking.
  • Be careful not to overbake the brownies to preserve their fudgy center texture.
  • Microwave times may vary depending on your appliance; melt butter and chocolate slowly to avoid burning.
  • Chilling the brownies before serving makes them extra fudgy and easy to slice.

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