Peanut Butter Stuffed Brownies

Name: Peanut Butter Stuffed Brownies
Prep time: 10 min
Cook time: 29 min
Ingredients: 7 oz 200g bittersweet chocolate (70% cocoa),; 7 tbsp 100g unsalted butter; 3 large eggs (at room temperature); ½ cup plus 2 tbsp 125g granulated sugar; ½ cup 110g packed light brown sugar; 1 tsp 5ml pure vanilla extract; ½ tsp salt; ⅔ cup 90g all-purpose flour; 1 cup 250g creamy peanut butter

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These Peanut Butter Stuffed Brownies are so thick and fudgy - they're the definition of indulgence! If you are a chocolate + peanut butter fan, then this is your jam! You have my rich fudgy dark chocolate brownie recipe with a thick layer of creamy peanut butter right through the middle. It's basically a peanut butter brownie sandwich! These are sweet and salty and purely delicious. If you love the combination of peanut butter and chocolate, check out my Peanut Butter Salted Caramel Pretzel Brownies.

WHY THIS RECIPE WORKS

Fudgy chocolate brownies - these brownies are thick with a moist fudgy texture.
Rich dark chocolate flavor - this recipe is made with 7oz of pure bittersweet dark chocolate for rich chocolate flavor.
Tall and thick - these are hefty tall and thick brownies so you can cut them into smaller pieces.
Sweet & salty - the salty peanut butter combined with the sweet (but not too sweet) brownies makes big flavor!
Shiny top brownies - the method of mixing eggs with sugar helps to ensure these brownies have that perfect shiny crust on top.
Peanut butter layer - there's a thick layer of peanut butter sandwiched between the brownie batter. There's a trick to getting it nice and even, so read through the recipe to find out how!

INGREDIENTS FOR HOMEMADE BROWNIES

Salted butter - the best brownies that have a chewy fudgy texture are made with butter. Salted butter adds extra richness here. You can use unsalted butter in this recipe, but then add a pinch more salt.
Dark chocolate - anything between 60 and 70% cocoa solids will work. I prefer bittersweet chocolate and these bittersweet chocolate callets are very convenient.
Egg - 3 whole eggs will provide majority of the structure in these brownies and they are nice and thick.
Granulated sugar - simple fine white granulated sugar dissolves faster and helps give these brownies a fudgy texture.
Brown sugar - brown sugar contains molasses which will add a rich complex sweetness that gives the brownies themselves a caramel-like flavor.

peanut butter stuffed brownies ingredients

Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate and is the main flavor in the cheesecake. I like this Madagascar Bourbon Vanilla extract.
All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
Salt - salt is important in any baking dessert recipe, but especially here in these brownies! It totally enhances the chocolate and balances the sweetness of the caramel.
Peanut butter - for this recipe you will need regular smooth no-stir peanut butter, not natural peanut butter. Regular peanut butter is required since it has oil added that changes the fat melting profile so that it sets up firm once cooled. Natural peanut butter will not set as firm and be difficult to shape and place between the brownie batter.

STEP BY STEP INSTRUCTIONS

STEP 1.) Make the peanut butter layer. Spread the peanut butter onto a sheet of parchment paper or waxed paper so it is just short of the dimensions of the baking pan (about 7.5 x 7.5 inches), transfer to a tray and then freeze for 20 minutes until firm.
STEP 2.) Melt chocolate. Combine chocolate and butter in a small saucepan over low heat and stir constantly until completely melted and smooth. If you are worried about burning the chocolate, then place it in a heatproof bowl over a saucepan of simmering water and stir frequently until melted. You can also melt it in the microwave in short bursts with frequent stirring so it doesn't burn. Set the chocolate aside, but keep it warm.
STEP 3.) Beat eggs and sugar. Combine eggs with sugar in a large mixing bowl and beat vigorously by hand with a whisk until thick, pale and fluffy. You can also use an electric hand mixer if you prefer. Mix in vanilla and salt.
STEP 4.) Combine eggs with chocolate. Add the warm chocolate mixture to the egg mixture and mix it in well.
STEP 5.) Add dry ingredients. Sprinkle the flour over the batter and fold it in until evenly combined.
STEP 6.) Spread out the batter. Spoon half of the batter into your lined baking pan and spread it out evenly.
STEP 7.) Layer in the peanut butter. Quickly peel off the parchment and transfer the peanut butter layer so it lays flat onto the brownie batter. Move quickly because the warmth of your hands will melt it. Dollop spoonfuls of remaining batter over the peanut butter layer and spread it out evenly making sure that the edges are sealed in.
STEP 8.) Bake! Bake until a skewer inserted into the center comes out with a few moist sticky crumbs attached, but not wet batter. Then, let the brownies cool completely in the pan.

EXPERT BAKING TIPS

Keep the chocolate and butter hot. There is no need to cool the chocolate mixture before adding the eggs. In fact, a warm batter will help the sugar dissolve for a nice shiny top.
Always use room temperature eggs so that they incorporate more evenly and the warmer temperature helps sugar dissolve. TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.
Measure flour accurately. Too much flour leads to a dry brownie.
Mix the eggs with the sugar first instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in the water within egg whites
Melt the peanut butter to make the layer. If it is melted, it will be smoother and runnier so that you can make a nice even layer. To get the right dimensions, I line a separate baking pan of the same size with parchment and then pour in the peanut butter and spread it out evenly. I then place this whole pan in the freezer. If you don't have two 8x8-inch baking pans of the same size, you can spread it out free-hand on a cookie sheet.
Watch the baking time. Start checking after 25 minutes. A skewer should not come out clean - it should come out with a few moist sticky bits attached. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.
Cool completely. For the best texture, it is important that the brownies cool completely. This will also ensure you get a nice defined layer of peanut butter in the middle.

RECIPE FAQ

What type of chocolate should I use for peanut butter stuffed brownies?

I use bittersweet chocolate with 70% cocoa solids which makes perfectly chocolaty chewy brownies. You can also use semisweet chocolate, but just note that they will certainly taste sweeter.

Can I use cocoa powder to make brownies?

This recipe requires melted chocolate. Melted chocolate gives a fudgier texture because of the cocoa butter content that has a higher melting point. If you prefer to make brownies with cocoa powder only, then check out my Better Than Box Brownie Mix recipe which have a chewier texture.

Can I add chocolate chips to this brownie recipe?

Yes you can! If you'd like to add dark, milk or white chocolate chips, this recipe will still work the same. The brownies will just be sweeter. Since you have two thin layers though, I would recommend mini chocolate chips so they will distribute more evenly.

How do I know when brownies are baked?

Brownies are baked when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the brownies are over-baked and if the skewer has wet batter then they are still raw.

How to get the shiny crust on brownies?

It's about dissolved sugar. If you see my Perfect Shiny Crust Brownies recipe, I explain how the shiny top is achieved when sugar is thoroughly dissolved. Whisk the sugar into the eggs first. This will help it dissolve some, and also the bonds between sugar and egg proteins is what creates the thin tissue like crust. To help this along, always use room temperature (not cold) eggs. The warmer temperature helps sugar dissolve. The longer you whip the eggs with the sugar, the thinner and shinier the crust will be.
TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.

Why are my brownies dry?

The number one reason why these would turn out dry is if they are over-baked. These brownies take a little longer to bake thanks to the peanut butter layer, but they shouldn't take no more than 35 minutes to cook if baked in a metal 8x8-inch pan. Measure the flour accurately too because too much flour will make them dry.

How do I store peanut butter stuffed brownies?

Brownies keep really well at room temperature as long as they are stored in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.

If you love brownies, check out these recipes!

Triple Chocolate Brownies Fudgy Grain Free Brownies Olive Oil Brownies with Date Fudge Frosting Fudgy Buckeye Brownies Outrageous Fudgy Chocolate Chip Cheesecake Brownies The BEST Small Batch Fudge Brownies Homemade Cosmic Brownies Recipe!

Looking for more brownie recipes? Try these:

Baking with peanut butter...

Do you love baking with caramel? Check out these recipes:

Video

Christina Marsigliese

Tall, thick and fudgy chocolate brownies with a layer of pure creamy peanut butter baked right in. These are absolutely indulgent and completely irresistible!

5 from 3 votes

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Prep Time 10

Cook Time 29

Chill Time 30

Servings 16 brownies

Ingredients

7 oz 200g bittersweet chocolate (70% cocoa), coarsely chopped
7 tablespoon 100g unsalted butter
3 large eggs at room temperature
½ cup plus 2 tbsp 125g granulated sugar
½ cup 110g packed light brown sugar
1 teaspoon 5ml pure vanilla extract
½ teaspoon salt
⅔ cup 90g all-purpose flour
1 cup 250g creamy peanut butter

Instructions

Preheat your oven to 350°F. Line an two (yes, 2) 8x8-inch baking pans with parchment paper leaving a 2-inch overhang along each side. You will need one to bake the brownies and one to make the peanut butter layer.
Make the peanut butter layer. Melt peanut butter in the microwave until smooth and then pour it into the lined pan. Spread it out in an even layer, then transfer to the freezer for about 30 minutes until completely firm.
Make the brownie batter. Combine chocolate and butter in a saucepan over very low heat and stir constantly until melted and smooth, or melt in the microwave at 50% power in short bursts with frequent stirring.
Combine eggs and both types of sugar in a large bowl and beat on medium-high speed using a hand mixer for 2 minutes until very pale and thick. Mix in vanilla and salt. Add the melted chocolate mixture and mix until evenly combined. Sift in the flour and fold it in so it is evenly incorporated.
Spread half of the batter evenly into the lined pan. Remove the frozen slab of peanut butter from the freezer using the parchment overhang as handles, and carefully peel off the parchment. Work quickly because the peanut butter will melt and soften fast under the warmth of your hands.
Place the slab of peanut butter over the brownie batter and gently press it down so some of the batter squeezes out the sides (to glue the rest of the batter on top). Pour the rest of the batter over the peanut butter layer and then smooth it out evenly. Bake for about 30-35 minutes until the top is puffed and shiny. Transfer to a wire rack to cool completely before slicing. Have a tall glass of milk ready!