Peanut Butter Stuffed Brownies

These Peanut Butter Stuffed Brownies combine the rich, fudgy goodness of chocolate brownies with a hidden layer of creamy peanut butter for a truly indulgent treat. Perfect for any occasion, these brownies are sure to impress with their irresistible combination of flavors and textures.

Why You’ll Love This Recipe

These brownies are the ultimate dessert for chocolate and peanut butter lovers! The fudgy, melt-in-your-mouth brownie base is paired with a creamy peanut butter filling, creating a rich and decadent treat. The best part? The peanut butter is stuffed inside, creating a delightful surprise with every bite. Whether you’re making them for a party, family gathering, or just for a sweet snack, these Peanut Butter Stuffed Brownies are guaranteed to be a crowd-pleaser.

Ingredients

For the Peanut Butter Stuffing:

• 1 cup (250g) smooth peanut butter spread (use the sandwich spread type like Bega or Skippy’s)

• 1 teaspoon salt flakes (divided)

For the Brownie:

• 200g (14 tbsp) unsalted butter (1 ¾ US sticks)

• 1 ¼ cups (200g) dark chocolate chips (7 oz)

• 1 cup loosely packed brown sugar

• 3 large eggs (lightly beaten)

• 1 teaspoon vanilla extract

• ½ cup plain flour

• ¼ cup cocoa powder

• 1/8 teaspoon cooking salt / kosher salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Peanut Butter Slab:

1. Set aside 2 tablespoons of the peanut butter for swirling.

2. Warm the remaining peanut butter in the microwave for about 30 seconds to loosen it.

3. Pour the warm peanut butter into a lined pan, spreading it evenly.

4. Sprinkle with half the sea salt flakes. Freeze for 2-3 hours until firm.

5. Once firm, lift the peanut butter out of the pan using the parchment paper and return it to the freezer on the paper while you prepare the batter.

Preheat the Oven & Prepare the Pan:

1. Preheat the oven to 350°F (175°C), or 160°C fan forced.

2. Grease and line a 20cm/8″ square pan with parchment paper, leaving an overhang for easy removal.

Make the Brownie Batter:

1. Place the butter and chocolate in a heatproof bowl. Microwave in 30-second bursts, stirring in between, until melted and smooth (about 1 minute 30 seconds). Stir to combine.

2. Add the brown sugar, followed by the eggs and vanilla. Mix well until smooth and molten.

3. Add the flour, cocoa powder, and salt, stirring until smooth.

Assemble the Brownies:

1. Pour half of the brownie batter into the prepared pan, spreading it evenly.

2. Place the frozen peanut butter slab on top of the brownie batter.

3. Pour the remaining brownie batter over the peanut butter, spreading it gently to cover.

4. Dollop the reserved 2 tablespoons of peanut butter over the top and use a butter knife or teaspoon to create random swirls. Don’t worry about making them perfect—this adds to the rustic look.

Bake and Cool:

1. Bake in the preheated oven for 32 minutes or until the edges are firm and the middle still slightly jiggles.

2. Let the brownies cool on the counter for 1 hour, then refrigerate for at least 3 hours to set the layers. This will help the peanut butter firm up.

Serve:

1. Cut into 16 squares.

2. Let the brownies come to room temperature for 15 minutes before serving for optimal fudginess.

Storage:

Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Always serve at room temperature for the best texture.

Servings and Timing

• Servings: 16 brownies

• Prep Time: 15 minutes

• Cook Time: 32 minutes

• Cooling Time: 3 hours

• Total Time: 3 hours 47 minutes

Storage/Reheating

Store any leftover Peanut Butter Stuffed Brownies in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 3 months. When ready to eat, let them come to room temperature for the best texture.

FAQs

Can I use natural peanut butter?

For best results, use smooth peanut butter spread (like Bega or Skippy’s) rather than natural peanut butter. The natural kind tends to be runnier and may not set up as well in the freezer.

Can I use milk or semi-sweet chocolate chips instead of dark chocolate?

Yes! You can use milk chocolate or semi-sweet chocolate chips, depending on your preference. Dark chocolate will give a richer, slightly bitter flavor that contrasts nicely with the sweet peanut butter.

How can I make these brownies extra indulgent?

For an extra indulgent treat, add chopped peanut butter cups or crushed peanuts to the batter for added crunch and flavor.

Can I make these brownies without the peanut butter filling?

While the peanut butter filling is what makes this recipe special, you can skip it for a more traditional brownie. Just bake the plain brownie batter as you would any regular brownie.

Can I freeze the dough before baking?

Yes, you can freeze the assembled, unbaked brownies for up to 2 months. When you’re ready to bake, simply thaw them in the refrigerator overnight and bake as directed.

Conclusion

Peanut Butter Stuffed Brownies are the ultimate treat for chocolate and peanut butter lovers. With layers of fudgy chocolate and creamy peanut butter, all wrapped in a rich, indulgent brownie, this dessert is guaranteed to impress. Whether you’re serving them at a party, a family dinner, or enjoying them as a sweet snack, these brownies will be a hit every time!

Print