Introduction

These peanut butter stuffed brownies are a rich, fudgy treat with a creamy peanut butter center that adds a perfect balance of flavor and texture. They combine the best of both worlds for peanut butter and chocolate lovers alike. Easy to make and sure to impress, they’re perfect for any occasion.

A square brownie with two visible layers sits on a white plate over a white marbled texture. The top and bottom layers are dark brown and look rich and fudgy with a slightly cracked surface. Between them is a thick, creamy, light tan peanut butter layer that looks smooth and soft. Part of the brownie’s edge shows a bite taken out, revealing the dense texture of the chocolate layers and the creamy peanut butter in the middle. The photo is close-up, focusing on the brownie’s moist texture and the contrast between chocolate and peanut butter. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups (336 grams) creamy conventional peanut butter (NOT ‘natural’)
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

Step 1: Make the peanut butter filling by placing the peanut butter in a heat-safe bowl and microwaving for 20 to 30 seconds until pourable but not hot. Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spread the peanut butter evenly in the pan and freeze for 1 hour until solid. Use the parchment to lift out the peanut butter sheet and keep it frozen while preparing the brownie batter.
Step 2: Preheat the oven to 350°F and line the square pan again with parchment paper, leaving an overhang. In a large microwave-safe bowl, melt the butter and chopped chocolate in 30-second bursts, stirring between each, until smooth.
Step 3: Stir the sugar into the hot butter and chocolate mixture until combined, then let it cool until just barely warm. Whisk in the eggs, egg yolk, and vanilla extract for about 1 minute until fully combined.
Step 4: Fold in the flour, cocoa powder, and salt gently with a rubber spatula until just combined. Pour half of the batter into the prepared pan and smooth it out.
Step 5: Carefully place the frozen peanut butter sheet over the batter. Pour the remaining batter on top, making sure it covers the peanut butter layer completely.
Step 6: Bake for about 30 minutes, until the brownies are cooked through but still slightly gooey in the center. Let cool in the pan for 30 minutes, then remove and cool another 30 minutes before slicing and serving.

Tips & Variations

Use conventional creamy peanut butter for the filling to ensure a smooth, spreadable consistency. Natural peanut butter is not recommended as it may be too oily or grainy.
For extra fudginess, chill the brownies before serving or store them in the fridge.
Add chopped peanuts or chocolate chips to the batter for added texture.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Serving them chilled enhances their fudgy texture. Allow refrigerated brownies to come to room temperature if you prefer a softer bite.

How to Serve

A close-up of a square brownie with two thick layers of dark, rich chocolate cake and a creamy, light brown peanut butter layer sandwiched in the middle; the top chocolate layer has a textured, slightly cracked crust, while the bottom layer looks dense and moist; the brownie is placed on a simple white plate with a few small crumbs scattered nearby, all set on a soft, dark gray cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of conventional?

It’s best to use conventional creamy peanut butter because natural versions can separate and be too oily or grainy, which affects the texture of the filling.

How do I know when the brownies are done?

The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. The center should still be slightly gooey for the perfect fudgy texture.