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Peanut Butter Stuffed Brownies Recipe

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4.2 from 11 reviews

  • Author: Sara
  • Total Time: 3 hours 52 minutes
  • Yield: 16 servings

Description

These Peanut Butter Stuffed Brownies are a decadent chocolate treat featuring a rich, fudgy brownie filled with a smooth, salty peanut butter center. With a luscious swirl of peanut butter on top, these brownies offer a perfect balance of sweet and salty flavors. Baked to perfection with a fudgy texture and a melt-in-your-mouth peanut butter surprise, they’re perfect for any chocolate and peanut butter lover’s craving.

Ingredients

Peanut Butter Filling

  • 1 cup (250g) smooth peanut butter spread
  • 1/2 tsp salt flakes, divided

Brownie Batter

  • 200g / 14 tbsp unsalted butter (1 3/4 US sticks)
  • 1 1/4 cups (200g) dark chocolate chips (7 oz)
  • 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 / kosher salt

Peanut Butter Swirl

  • 2 tbsp peanut butter (reserved from the 1 cup)

Instructions

  1. Line the Pan: Grease a 20cm (8 inch) square baking pan with butter, then line it with baking paper with an overhang for easy lifting.
  2. Prepare Peanut Butter Slab: Reserve 2 tablespoons of peanut butter for swirling later. Warm the remaining peanut butter in the microwave for about 30 seconds to loosen it, then pour into the lined pan and spread evenly. Sprinkle with half of the salt flakes. Freeze for 2 to 3 hours until firm enough to lift out. Keep it frozen while preparing the batter.
  3. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C fan forced.
  4. Melt Butter and Chocolate: Place butter and dark chocolate chips in a heatproof bowl. Microwave in 30-second bursts, stirring in between, until melted and smooth, approximately 1 minute 30 seconds total.
  5. Mix Batter: Stir in the brown sugar until combined. Then add the lightly beaten eggs and vanilla extract, mixing well until smooth and molten. Sift together the plain flour, cocoa powder, and cooking salt, then fold into the chocolate mixture until smooth.
  6. Assemble Brownies: Pour half the brownie batter into a second lined baking pan. Place the frozen peanut butter slab on top, then cover with the remaining brownie batter, spreading evenly.
  7. Swirl Peanut Butter: Dollop the reserved 2 tablespoons of peanut butter randomly over the top. Using a butter knife or teaspoon, swirl the peanut butter into the brownie batter to create a marbled effect. Make grooves if needed to expose some of the brownie beneath.
  8. Bake: Bake in the preheated oven for 32 minutes. The center will still jiggle slightly when done but the edges should be set and firm.
  9. Cool and Set: Allow the brownies to cool in the pan on the counter for 1 hour. Then refrigerate for at least 3 hours to let the peanut butter set thoroughly, which prevents oozing when cutting.
  10. Cut and Serve: Lift the brownies out of the pan using the baking paper overhang and cut into 16 squares. Let the brownies come to room temperature for 15 minutes or more to soften slightly before serving. Store any leftovers in an airtight container in a cool, dry place.

Notes

  • Warming the peanut butter slab slightly before swirling helps create beautiful marbled patterns.
  • Using dark chocolate chips provides a rich chocolate flavor that balances the sweetness of the peanut butter.
  • The middle will seem undercooked when you take the brownies out but will firm up when cooled and refrigerated.
  • Ensure the peanut butter slab is completely frozen before assembling to prevent mixing into the batter.
  • You can adjust the salt flakes quantity according to your taste for a more or less salty contrast.
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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